When I saw a delightful picture illustrating a Creamed Celery with Poached Eggs recipe in a hundred-year-old magazine, I knew that I needed to give it a try.
The recipe did not disappoint. My rendition of Creamed Celery with Poached Eggs was lovely. The presentation was just a tad dramatic, and it turned an ordinary meal into a special one.
This vegetable and egg dish is perfect for breakfast . . . or lunch. The slight tang and bite of the celery combines with the cream sauce and eggs to create lovely taste sensation.
Here’s the original recipe:
Here’s the recipe updated for modern cooks:
Creamed Celery with Poached Eggs
1 1/2 cups celery, cut into 1/2 inch pieces
2 tablespoons butter
2 tablespoons flour
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup milk (preferably whole)
salt and pepper
celery leaves, optional (for garnish)
Put the celery in a medium sauce pan. Cover with water and bring to a boil using high heat; then reduce heat and simmer until tender (about 10 minutes). Drain well.
In another pan, using medium heat, melt butter; then stir in the flour, salt, and pepper. Gradually add the milk while stirring constantly. Continue stirring until the white sauce thickens. Gently stir in the cooked celery, and remove from heat.
In the meantime, bring 1 1/2 to 2 inches of water to a boil in a skillet, then reduce to a simmer. Break each egg into a small bowl or cup, then slip into the water. Cook for 5 minutes. Remove the poached eggs from the water using a slotted spatula, and drain on paper towels. Sprinkle with salt and pepper.
To assemble the dish: Put the creamed celery in the serving dish, then gently place the poached eggs on top of the celery. If desired, garnish with celery leaves.