SAFFRON EGGS

Eggs 2nos
Salted butter 20gms
Saffron a pinch
Milk 1tspn
Fresh cream 2tspn
GARNISH-

Red bell pepper diamonds
Black olives
Tomato flowers
PREPARATION:

Hard boiled eggs cool in cold water. Remove shells. Divide lengthwise. Scoop out the yolks. Pass the yolk by rubbing through a fine sieve. Cream butter and mix with the yolks. Add in cream along with saffron dissolved in lukewarm milk. Mix thoroughly. Put the yolk – butter mixture in a piping bag. Pipe out into the cavity of the boiled egg white. Garnish neatly and place over a leafy base on a plate and serve as a starter.

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