Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, sig's mustard and leek /zucchini sauce for eggs. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Sig's Mustard and Leek /Zucchini Sauce for Eggs Sigrun @sigrun German, living in England. Here is how you cook that. Sig's Mustard and Leek /Zucchini Sauce for Eggs. Sig's Mustard and Leek /Zucchini Sauce for Eggs.

Sig's Mustard and Leek /Zucchini Sauce for Eggs is one of the most favored of current trending foods on earth. It is simple, it is quick, it tastes delicious. It’s appreciated by millions daily. They are fine and they look wonderful. Sig's Mustard and Leek /Zucchini Sauce for Eggs is something that I have loved my whole life.

To get started with this particular recipe, we must first prepare a few ingredients. You can have sig's mustard and leek /zucchini sauce for eggs using 10 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Sig's Mustard and Leek /Zucchini Sauce for Eggs:

1. Prepare 3/4 tbsp butter
2. Get 1 medium leek
3. Prepare 1 Zucchini (courgette)
4. Prepare 1/2 cup vegetable stock made with a vegetable stock cube
5. Prepare 2 tsp medium hot mustard
6. Prepare 30 ml cream
7. Take 1/2 tsp runny honey
8. Take 1 pinch Each salt and cayenne pepper
9. Get 1 tomato
10. Make ready 4 eggs

Drain and put under cold water. Sig's Mustard and Leek /Zucchini Sauce for Eggs. In a large cast-iron or other heavy skillet, saute leeks, onions and garlic in oil until tender. Meanwhile, in a small heavy saucepan, whisk the egg yolks, water and lemon juice.

Steps to make Sig's Mustard and Leek /Zucchini Sauce for Eggs:

1. Boil your eggs for about 7 minutes , run under cold water and peel .Set aside
2. Clean the Zucchini. Chop finely .Chop the leek finely then wash under running water
3. Saute the leeks until almost soft then add the zucchini and saute until done . Add the stock and the cream
4. Puree all until you have a sauce like resemblance. (If it is to runny you can thicken with a little cornflour , optional)
5. Flavour the sauce with the mustard , honey, salt and pepper .
6. Remove the seeds and the hard centre from the tomato and discard , chop the rest of the tomato a d add to sauce .
7. I like serving this with mashed potato , samphire and peas .

In a large cast-iron or other heavy skillet, saute leeks, onions and garlic in oil until tender. Meanwhile, in a small heavy saucepan, whisk the egg yolks, water and lemon juice. Dill is mandatory, if you ask me, and it definitely has to be fresh or frozen, do not use dried dill in this case, it will not be good. - Remove the pan from the heat. Here is how you do that. Sig's Eggs in Mustard Saffron Sauce with Beetroot Salad step by step.

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