Poached Mustard Egg

For the poached mustard eggs, first prepare the celery puree. To do this, fry the celery and shallot well in a saucepan with the clarified butter and pour in the soup and whipping cream. Cook celery until soft and either mash with a fork, or briefly puree finely with a hand blender. Season to taste with salt, pepper and freshly grated nutmeg.

Next, for the mustard sauce, peel and dice the onion. In a saucepan, sauté in melted butter, sprinkle with flour, stir well and pour soup on top. Let it thicken on low heat, stirring constantly.

Stir in as much sour cream, mustard, sugar, fresh herbs and salt until you like the sauce. Mix cooled mustard cream with freshly chopped chives.

Bring water with a little vinegar to a boil. Crack the eggs and using a small soup ladle, or serving spoon, carefully slide them into the hot water and poach for a few minutes in the gently simmering vinegar water. Just before the eggs are done, lightly salt the water to neutralize the vinegar taste.

Arrange the celery puree on plates, place the poached mustard eggs on top and pour mustard sauce over them.

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