Marbled Eggs with Various Dips
- For the chili sauce (spicy)
- 1 jar Tomato pepper
- 1 small chile pepper
- 1 garlic
- 3 tablespoons Crème fraiche
- 1 tablespoon vegetable oil
- For the spinach sauce
- 100 grams fresh Spinach (or frozen)
- 1 shallot
- 1 teaspoon vegetable oil
- 1 cup Crème fraiche (with herbs)
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.
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.
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.
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.
To serve: Arrange the eggs together with the sauces on a plate.