SAFFRON EGGS

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.