Easiest Way to Prepare Appetizing Sig's Eggs in Mustard Saffron Sauce with Beetroot Salad

Easiest Way to Prepare Appetizing Sig's Eggs in Mustard Saffron Sauce with Beetroot Salad Delicious, fresh and tasty.

Sig's Eggs in Mustard Saffron Sauce with Beetroot Salad. See up-to-date pricelists and view recent announcements for this location. At Bistronomic, enjoy modern cuisine rooted in French culture that showcases ingredients from Midwest farms. It is used as a popular sandwich spread, salad dressing or also used as sauce bases.

In countries dominated by French culture, mustard is also added.

Baby Beet Salad. goat cheese / pistachios / raspberry.

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You can cook Sig's Eggs in Mustard Saffron Sauce with Beetroot Salad using 19 ingredients and 5 steps. Here is how you achieve it.

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

1. It’s 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. Prepare 1 teaspoon of oil.

9. You need 2 of ) For Sauce.

10. It’s 300 ml of fish or vegetable stock, homemade or knorr stockpot.

11. It’s 1 of bay leaf.

12. You need of small shallots.

13. Prepare 1 of small glass of Champagne or fizzy wine.

14. You need 3-5 strands of saffron.

15. Prepare 75 ml of creme or creme fraiche.

16. It’s 1/2 teaspoon of grainy mustard.

17. It’s 1 pinch of fresh ground black pepper.

18. You need 1 of sprinkling of dried wild garlic.

19. You need 3 of ) either one or two eggs per person.

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

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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