Peel the celery and cut into pieces about 1cm in size, peel the shallots and cut coarse cubes. Sort the spinach, wash and drain.

Melt the butter in a saucepan, add the celery pieces and shallot cubes and simmer for 10 minutes over a medium heat. Season with salt and pepper. Add the spinach, cream and stock, simmer uncovered for about 5 minutes. Season with salt, pepper and nutmeg.

Cook the eggs until they are waxy in boiling water, rinse briefly. Peel and halve the eggs. Season the spinach. Arrange the waxy eggs with spinach and celery on plates and serve.