Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, sig's eggs in mustard saffron sauce with beetroot salad. It is one of my favorites. For mine, 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 favored of recent trending meals in the world. It’s simple, it is fast, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Sig's Eggs in Mustard Saffron Sauce with Beetroot Salad is something which I have loved my whole life.

To begin with this recipe, we have to prepare a few ingredients. You can have sig's eggs in mustard saffron sauce with beetroot salad using 19 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Sig's Eggs in Mustard Saffron Sauce with Beetroot Salad:

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

Instructions to make Sig's Eggs in Mustard Saffron Sauce with Beetroot Salad:

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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