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1
In a saucepan, cover the potatoes with water and bring to a boil.
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2
Add a pinch of salt and simmer over moderate heat until tender, 20 minutes; drain well.
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3
Pass the potatoes through a ricer back into the saucepan.
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4
Stir in the nutmeg, 1/2 cup of the cream and 4 tablespoons of butter over low heat until incorporated.
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5
Season with salt and pepper; keep warm.
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6
Meanwhile, in a small saucepan, heat 1 tablespoon of the oil.
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7
Add the shallot and cook over moderate heat until softened, 2 minutes.
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8
Add the broth and wine and simmer until reduced to 1/2 cup, 5 minutes.
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9
Whisk in the mustard and remaining 1/2 cup of cream and bring to a boil.
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10
Remove from the heat and whisk in the remaining 4 tablespoons of butter.
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11
Season with salt and pepper; keep warm.
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12
Meanwhile, bring a large, deep skillet of water to a simmer and add a pinch of salt.
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13
One at a time, crack an egg into a small bowl and slide it into the water.
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14
Poach the eggs until the whites are firm and the yolks are still runny, 3 minutes.
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15
Using a slotted spoon, transfer the eggs to a paper towel-lined plate to drain.
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16
In a bowl, toss the spinach, lemon juice and remaining 1 tablespoon of oil and season with salt and pepper.
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17
Mound the potato puree on plates.
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18
Set the eggs on top and spoon the sauce over.
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19
Pile the spinach on the side and serve.
