Hey everyone, it is Jim, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, sig's eggs in mustard saffron sauce with beetroot salad. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Sig's Eggs in Mustard Saffron Sauce with Beetroot Salad is one of the most well liked of current trending foods on earth. It is enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. Sig's Eggs in Mustard Saffron Sauce with Beetroot Salad is something that I’ve loved my entire life. They are fine and they look wonderful.
Sig's Eggs in Mustard Saffron Sauce with Beetroot Salad is something which I've loved my whole life. They are fine and they look wonderful. To begin with this particular recipe, we must first prepare a few ingredients. Here is how you cook that.
To begin with this recipe, we have to prepare a few ingredients. You can cook sig's eggs in mustard saffron sauce with beetroot salad using 19 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Sig's Eggs in Mustard Saffron Sauce with Beetroot Salad:
- Prepare 1 )For salad
- Take 200 grams cooked peeled beetroot
- Make ready 1 Sweet sharp apple
- Get 1/2 cucumber
- Prepare 1/2 lemon, the juice only
- Make ready Good pinch Salt, pepper
- Get 100 ml soured cream or creme fraiche
- Make ready 1 teaspoon oil
- Make ready 2 ) For Sauce
- Prepare 300 ml fish or vegetable stock, homemade or knorr stockpot
- Make ready 1 bay leaf
- Take small shallots
- Make ready 1 small glass of Champagne or fizzy wine
- Get 3-5 strands saffron
- Take 75 ml creme or creme fraiche
- Take 1/2 teaspoon grainy mustard
- Take 1 pinch fresh ground black pepper
- Get 1 sprinkling of dried wild garlic
- Make ready 3 ) either one or two eggs per person
Slice egg in half and serve with creamy mustard sauce. Each family has it's own recipy. Subscribe here to receive updates on new products and recipes.. Eggs in Mustard Sauce is a popular German dish, perfect for a meatless dinner.
Steps to make Sig's Eggs in Mustard Saffron Sauce with Beetroot Salad:
- First peel and cube beetroot, add fresh lemon juice and oil, stir through. Peel apple add to beetroot, mix well
- 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.
- Mix this with the beetroot salad or keep apart and serve side by side.
- 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.
- 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
Subscribe here to receive updates on new products and recipes.. Eggs in Mustard Sauce is a popular German dish, perfect for a meatless dinner. In Germany we call it "Senfeier". Serve it with potatoes or rice and vegetables. Important for the sauce is to use butter, flour and milk, this is called in German "Mehlschwitze" which is the base for a white sauce.
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