Marbled Eggs with Various Dips

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Marbled Eggs with Various Dips
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation

Ingredients

for
12
For the saffron eggs
10 eggs
10 Quail egg
1 small can Saffron
For the chili sauce (spicy)
1 jar Tomato pepper
1 small chile pepper
1 garlic
3 tablespoons Crème fraiche
1 tablespoon vegetable oil
salt
peppers
For the spinach sauce
100 grams fresh Spinach (or frozen)
1 shallot
1 teaspoon vegetable oil
1 cup Crème fraiche (with herbs)
salt
peppers
For the cheese sauce
200 grams Blue cheese
100 grams Whipped cream
milk
salt
peppers
How healthy are the main ingredients?
SpinachWhipped creamegggarlicsaltshallot

Preparation steps

1.

For the eggs: Place the saffron in about 1.5 to 2 liters (approximately 6 to 8 cups) of warm water in a pot.

Place the chicken eggs in another pot, cover with water by about 1 inch, and boil for about 5 minutes. Using a slotted spoon, remove the eggs from the boiling water and place in a bowl. Knock the eggs against the sides of the bowl to crack the shells. Transfer the cracked eggs to the saffron water, bring to a boil and cook for about 1 minute. Using a slotted spoon, remove the eggs and allow to drain and cool. Cook the quail eggs using the same procedure, only they need to cook 7 to 8 minutes before having the shells cracked. Peel the well-drained and cooled eggs carefully.

2.

For the chili sauce: Drain the tomatoes and peppers well and coarsely chop. Rinse the chilli, cut lengthwise, remove the seeds, remove the white inner skin and finely chop. Place all the ingredients in a blender and puree well. Season with salt and pepper.

3.

For the spinach sauce: Rinse the spinach and spin dry. Peel the shallot and very finely chop. Cook the shallot in a pan with hot oil. Add the spinach and cook until it just starts to wilt. Add the creme fraiche. Place all the ingredients in a blender and puree well. Season with salt and pepper.

4.

For the cheese sauce: Remove the rind from the blue cheese. In a blender, puree the blue cheese with the cream. Add as much milk as needed for a creamy consistency. Season with salt and pepper.

5.

To serve: Arrange the eggs together with the sauces on a plate.