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

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

Sig's Eggs in Mustard Saffron Sauce with Beetroot Salad. What to do with all the leftover eggs from Easter? Place the eggs halves in the saucepan, stir very gently to cover with sauce and heat through for a few minutes. Serve immediately with boiled potatoes and green salad.

For more recipes related to Eggs in Mustard Sauce checkout Egg Patties, Poached Eggs in Tomato Chilli Sauce, Egg Chaat, Egg Roll.

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Poach an egg and have it topped with stir fried veggies - perfect protein source for the body!

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

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

1. You need 1 of )For salad.

2. Prepare 200 grams of cooked peeled beetroot.

3. It’s 1 of Sweet sharp apple.

4. It’s 1/2 of cucumber.

5. It’s 1/2 of lemon, the juice only.

6. You need of Good pinch Salt, pepper.

7. You need 100 ml of soured cream or creme fraiche.

8. It’s 1 teaspoon of oil.

9. It’s 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. It’s 1 of small glass of Champagne or fizzy wine.

14. It’s 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. It’s 1 of sprinkling of dried wild garlic.

19. It’s 3 of ) either one or two eggs per person.

Method Boil beetroot in salted water until tender.

When cooked, cool down, peel and slice into small batons.

Peel eggs, cut in half, and place on top of beetroot.

Mix the mayonnaise, mustard and lemon.

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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