Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Eggs
Saffron broth
Courgettes
To serve
How it's done
Eggs
Simmer the eggs in boiling water for approx. 8 mins., rinse in cold water. Drain the eggs, tap the shell with the back of a spoon so that they crack open slightly.
Saffron broth
Pour the water and all the ingredients up to and including the mustard seeds into the same pan, bring to the boil, season with salt. Remove the pan from the heat. Carefully place the eggs in the broth and leave to cool. Cover and marinate in the fridge for approx. 12 hrs.
Courgettes
Transfer 3 tbsp of the saffron broth to a bowl. Add the courgettes and all the ingredients up to and including the pepper, leave to stand for approx. 5 mins.
To serve
In a small bowl, combine the yoghurt, mustard and salt, mix well and plate up. Peel the eggs, cut in half, arrange on top along with the courgettes. Top with pine nuts, sultanas and oregano.
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