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

Sig's Eggs in Mustard Saffron Sauce with Beetroot Salad. Each family has it's own recipy. I think it is quite healthy and the cream used in mine can be replaced by something you like. I like to serve toasted bread with mine to catch the beautiful soft egg and sauce.

Each family has it's own recipy. I think it is quite healthy and the cream used in mine can be replaced by something you like. I like to serve toasted bread with mine to catch the beautiful soft egg and sauce. You arrange heating scald Sig's Eggs in Mustard Saffron Sauce with Beetroot Salad accepting 19 program furthermore 5 so. Here you go attain.

modus operandi of Sig's Eggs in Mustard Saffron Sauce with Beetroot Salad

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

The Best Salad Dressing With Dijon Mustard Recipes on Yummly Lemon Honey Mustard Salad Dressing, Dijon Mustard Salad Dressing, Greek Salad Dressing. It is used as a popular sandwich spread, salad dressing or also used as sauce bases. It can be white, cream or yellow in colour.

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

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.

The texture may vary from light cream to thick. In countries dominated by French culture, mustard is also added. Prosciutto Wrapped Scallops. buttery parsnips, endive & walnut salad, cider glaze. Braised Pork Belly. fennel, leeks, whole grain mustard. It is an EXCELLENT source of Vitamin A, which is important for the health of our vision, bones, teeth and skin.