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Sig's Eggs in Mustard Saffron Sauce with Beetroot Salad
Sig's Eggs in Mustard Saffron Sauce with Beetroot Salad

Before you jump to Sig's Eggs in Mustard Saffron Sauce with Beetroot Salad recipe, you may want to read this short interesting healthy tips about Here Are A Few Basic Reasons Why Consuming Apples Is Good.

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We hope you got benefit from reading it, now let’s go back to sig's eggs in mustard saffron sauce with beetroot salad recipe. To cook sig's eggs in mustard saffron sauce with beetroot salad you need 19 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to prepare Sig's Eggs in Mustard Saffron Sauce with Beetroot Salad:
  1. You need 1 )For salad
  2. Prepare 200 grams cooked peeled beetroot
  3. Get 1 Sweet sharp apple
  4. Use 1/2 cucumber
  5. You need 1/2 lemon, the juice only
  6. Use Good pinch Salt, pepper
  7. Provide 100 ml soured cream or creme fraiche
  8. Provide 1 teaspoon oil
  9. Use 2 ) For Sauce
  10. You need 300 ml fish or vegetable stock, homemade or knorr stockpot
  11. Use 1 bay leaf
  12. Use small shallots
  13. Prepare 1 small glass of Champagne or fizzy wine
  14. You need 3-5 strands saffron
  15. Prepare 75 ml creme or creme fraiche
  16. Prepare 1/2 teaspoon grainy mustard
  17. Use 1 pinch fresh ground black pepper
  18. Take 1 sprinkling of dried wild garlic
  19. Provide 3 ) either one or two eggs per person
Instructions to make Sig's Eggs in Mustard Saffron Sauce with Beetroot Salad:
  1. First peel and cube beetroot, add fresh lemon juice and oil, stir through. Peel apple add to beetroot, mix well
  2. Peel cucumber and then scrape out the seeds. Finely cube the cucumber. Mix with a little white wine vinegar and the amount of creme fraiche stated. Season with salt and pepper.
  3. Mix this with the beetroot salad or keep apart and serve side by side.
  4. Boil your stock, add the shallots and bay leaf. Add the alcohol. Gently boil down to about a third of the liquid. Strain through a sieve, add mustard, cream, the saffron. Stir in do not boil again but keep warm.
  5. I boil water for the eggs to which I add a slice of lemon. (I believe it makes it easier to peel the eggs. I learned that when making scotch eggs.) I use medium size eggs, boil them for five minutes. I drain them, crack them from all sides then put them in cold water. After about a minute I peel them but keep them in the cold water, this keeps the yolk soft. I serve with bread, salad and sauce sprinkled with dried wild garlic

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