CookEat Recipe
Poached Eggs with Celery Sauce
Poached eggs on toast beneath a creamy sauce of finely diced white celery.
Method
Steps
Step 1
Wash and trim the four white celery branches and cut into very small squares. Put in a saucepan with the half pint water and half a teaspoon salt and boil for twenty minutes. Keep all the celery and its cooking liquid together.
Step 2
In a second saucepan mix the one tablespoon butter with the one and a half tablespoons flour. Add all the celery and its retained cooking liquid with the half gill cream, one saltspoon cayenne and half a saltspoon grated nutmeg. Mix thoroughly for one minute, then boil for four minutes, stirring, until the flour is fully cooked. Keep briefly hot.
Step 3
Bring the three and a half quarts water to a boil in a wide pan deep enough for at least four inches of water and six eggs without crowding, and add the one tablespoon vinegar. Wet a plate with the separate one tablespoon cold water. Carefully crack six clean, intact, commercially in-shell pasteurized eggs onto it without breaking the yolks. Slide into the water and poach for about three minutes, until the whites are set. Lift with a skimmer and trim any loose edges. Repeat with the other six eggs in the same bath.
Step 4
Prepare the six plain unbuttered toasts while poaching. Drain the eggs well and put two on each toast. Pour the complete hot celery sauce over the twelve eggs and serve promptly.
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