STARTER!!

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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.