Saffron eggs with courgette

Total: 12 hr 40 min. | Active: 40 min.
vegetarian, gluten-free
Nutritional value / person: 375 kcal
, Fat: 24 g
, Carbohydrate: 22 g
, Protein: 17 g

Ingredients

4 people

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

6 fresh eggs
water, boiling

Saffron broth

5 dl water
2 tbsp cane sugar
½ tsp saffron threads
2 bay leaves
1 tsp yellow mustard seed
1 ½ tsp salt

Courgettes

300 g yellow courgettes , cut into approx. 3 mm slices
2 tbsp apple vinegar
1 tbsp olive oil
½ tsp salt
a little pepper

To serve

300 g plain greek yoghurt
2 tbsp honey mustard
¼ tsp salt
30 g pine nuts, roasted
50 g light sultanas
3 sprig oregano, leaves torn off
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How it's done

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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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