Variety to Preparing 5-Star Sig's Eggs in Mustard Saffron Sauce with Beetroot Salad

Wishing to eat Sig's Eggs in Mustard Saffron Sauce with Beetroot Salad a luxurious restaurant's, but for a few causes are not able to go to restaurants. This recipe gonna help you with clear ways on cooking a Sig's Eggs in Mustard Saffron Sauce with Beetroot Salad like a famous chef made.

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To make an extraordinary Sig's Eggs in Mustard Saffron Sauce with Beetroot Salad, below are the ingridients required:

1. You need 1 of )For salad.
2. You need 200 grams of cooked peeled beetroot.
3. Get 1 of Sweet sharp apple.
4. Prepare 1/2 of cucumber.
5. Take 1/2 of lemon, the juice only.
6. Provide of Good pinch Salt, pepper.
7. Get 100 ml of soured cream or creme fraiche.
8. Provide 1 teaspoon of oil.
9. Prepare 2 of ) For Sauce.
10. You need 300 ml of fish or vegetable stock, homemade or knorr stockpot.
11. Provide 1 of bay leaf.
12. Prepare of small shallots.
13. Prepare 1 of small glass of Champagne or fizzy wine.
14. Get 3-5 strands of saffron.
15. Prepare 75 ml of creme or creme fraiche.
16. Provide 1/2 teaspoon of grainy mustard.
17. Provide 1 pinch of fresh ground black pepper.
18. Use 1 of sprinkling of dried wild garlic.
19. Take 3 of ) either one or two eggs per person.

After readying the components, next you are ready to make your tasty Sig's Eggs in Mustard Saffron Sauce with Beetroot Salad by following the procedures on this section:

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.

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

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