Poached Egg Recipe


  • 6 small square pieces of bread, about 2 inches high, with crust removed
  • 6 eggs
  • 1 lb. celery root, peel, thinly sliced
  • 1 pt cream
  • 1 pt milk
  • Water
  • Salt/pepper to taste
  • 1 pt cream
  • 1/4 cup of grated parmesan
  • 1 pt of seasonal mushrooms
  • 1/4 pt of champagne vinegar
  • 1 clove of garlic
  • 2 tbsp extra virgin olive oil
  • Shaved parmesan, fresh picked thyme leaves, cracked black pepper (for garnish)



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  1. Bring water to a boil.
  2. Drop 6 eggs into boiling water for 5 minutes.
  3. Let the eggs cool in room temperature for about 5 minutes.
  4. Peel eggs.

Celery Root Crema:

  1. Add all but water in a small pot.
  2. Add enough water to cover the top surface of the celery root.
  3. Bring to a boil, then bring down to a simmer.
  4. Cover.
  5. Cook until celery root is tender.
  6. Add all into the blender.
  7. Blend on high.
  8. Add water if needed.
  9. Season with salt and pepper.

Parm Spooma

  1. Reduce all by 50% . Put into an ISI can and charge.

Pickled Mushrooms:

  1. Saute mushrooms with the garlic in olive oil.
  2. Deglaze with vinegar
  3. Let sit room temperature for 2 hours.


  1. Pan fry bread in clarified butter.
  2. Place a dollop of celery root crema in the bottom of a bowl.
  3. Place egg on top of toast.
  4. Place parm spooma on top of egg.
  5. Garnish with mushrooms, picked thyme leaves, and shaved parmesan.
  6. Finish with a small turn of fresh cracked black pepper.

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