Egg Sponge with Celery Puree

Toast the baguette slices in butter, keep warm.

Celery puree: Sauté the onions in the butter, add the celery cubes and sauté. Add the cream and cook the vegetables al dente. Prepare into puree, season and keep warm.

Clean the mushrooms, do not rinse. Sauté the onions in butter until soft, add the egg sponges and toss briefly until warm. Season to taste with salt and freshly ground pepper.

Arrange the baguette toasts on plates, add a tablespoon of celery puree to each and arrange the mushrooms next to it. Garnish with the chives.

Our tip: Always use fresh chives if possible!

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