Egg mushrooms

1 egg
1 cup oil
1 teaspoon dijon mustard
salt and lemon juice

1 egg per person
2 extra eggs
1 big mushroom per person
fresh tarragon and chives

Put an egg, oil and mustard in a blender jar and blitz to make mayonnaise. Season with salt and lemon juice. Hard boil the other eggs. Shell them and dice them, saving the yolks of two eggs. Pass the reserved yolks through a sieve to use for garnish. Moisten the chopped eggs with mayo. Add chopped tarragon and chives. Check seasoning.

Clean the mushrooms and cut out the stems. Poach them in salted water for 10 (?) minutes until just tender. Drain them well and pat dry. Pile on egg salad and garnish with the sieved yolk and some chopped chives. Serve on a platter with parsley and flowers.