Recipe of Gordon Ramsay Sig's Eggs in Mustard Saffron Sauce with Beetroot Salad

Hello everybody, it’s Drew, welcome to my recipe site. Today, I will show you a way 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 little bit unique. This is gonna smell and look delicious.

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

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

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

Steps 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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