First, crack the eggs into a bowl.
Then boil water with salt, pepper and vinegar in a pot.
Add the eggs to the boiling water, wrapping the egg whites around the yolks, and cook on low heat for about 4-5 min.
During this time, arrange the plate with celery puree, a little fennel salad, two homemade ravioli and carrots pickled in vinegar.
Drain the poached egg with a slotted spoon and place on the plate.
Finally, add some sauce, mustard seeds, cheese and oil, with herbs as decoration.
