Buttermilk puree with shrimp, mushy sauce, and poached egg

Peel the potatoes, cut them into pieces, and cook or steam them until done. Drain them.

Peel the shrimp.

Peel the onion and cut it into rings.

Melt the butter and let it brown over low heat.

Warm the buttermilk.

Mash the potatoes into puree with a knob of butter and a splash of buttermilk. Season with nutmeg, pepper, and salt.

Bring a pot of water to just below boiling point. Add a generous splash of vinegar.

Crack each egg into a cup.

Pour each egg into the water and let it poach for 3 minutes.

Mix the melted butter with an equal amount of buttermilk. Stir well to prevent the sauce from curdling.

Spoon a mound of puree onto each plate.

Make a well in the center and spoon the egg in. Sprinkle with shrimp and onions.

Finish with the mushy sauce.