Poached Eggs with Celeriac Mousseline and Beurre Blanc
62 min 1 serving 620 kcal · 23 g proteinLevel: Expert
The nutritionist's note
Beurre blanc is mounted off the heat with cold butter: above 60 °C the emulsion breaks and the sauce splits. Vinegar in the poaching water coagulates the white around the yolk.
Ingredients
1 serving
- eggs3 piece · 180 g
- celeriac300 g
- butter45 g
- shallot40 g
- white wine70 ml
- semi-skimmed milk60 ml
- wine vinegar10 ml
Method
- 1
Cook the celeriac for 25 minutes, then blend with the milk and a little butter.
- 2
Poach the eggs for 3 minutes in simmering vinegared water, without boiling.
- 3
Reduce the shallot in white wine until almost dry.
- 4
Mount the beurre blanc by whisking in cold butter in pieces, off the heat.
Nutrition facts
per serving
| Energy | 620 kcal |
|---|---|
| Protein | 23 g |
| Carbohydrates | 24 g |
| Fat | 49 g |
| Fibre | 8 g |
| Iron | 3.6 mg |
| Vitamin B12 | 2 µg |
Potential allergens
- eggs
- lactose
- celery
- sulphites
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