1. Choose potatoes of about equal size. Cook them in a large saucepan filled with boiling water.
2. Once cooked, drain and peel (be careful, it's hot!)
3. Puree them with a vegetable grinder (choose the finest grill).
4. Meanwhile, heat the milk in a small saucepan.
5. Once hot, add it to the mashed potatoes and mix with a whisk.
6. Stir in diced butter while whisking.
7. Finish in seasoning with nutmeg, a few toasted peppercorns and a salt flower.
8. Arrange mashed potatoes in ramekins. Lightly dig (using the back of a large spoon) the mash in the center and break an egg. Salt and pepper
9. Place in preheated oven at 200 ° for about 15 minutes. The egg white must be cooked.
10. mix a little olive oil, mustard, with salt and pepper and pour over the salad. Mix.
11. arrange some salad leaves on the plates place the ramekins and serve