50 grams butter
¼ cup plain flour
1 cup chicken stock
1 cup whole milk
2 tablespoons Dijon mustard
1 teaspoon American mustard
¼ teaspoon freshly grated nutmeg
sea salt and white pepper
8 eggs, boiled for 6 minutes, left to cool in cold water then peeled
⅓ cup salmon caviar
1½ cups baby watercress
½ cup fresh dill, picked into small fronds
Melt butter in a medium saucepan and add flour. Cook, stirring, over a medium heat for 2 minutes. Add 1 cup of stock and whisk over the heat for 5 minutes until starting to thicken. Add milk, mustards and nutmeg and continue cooking until smooth and thick. Season to taste with salt and pepper.
Bring a pot of water to the boil and drop peeled eggs in for 1 minute. Drain eggs and serve with warm mustard sauce, a spoonful of caviar, the baby watercress and garnish with dill. Accompany with creamy mashed potato.
Cook's tips: To emulate the way this dish is served at La Soupe Populaire (the restaurant this recipe was inspired by), you can add some light potato crisps on the side. I also recommend accompanying it with Beetroot and Apple Chutney.
To ensure easy-peel boiled eggs, pierce the base of the egg with a needle before cooking and after cooking plunge into icy-cold water to chill.