Easter eggs with emulsified Curry Sauce

You will need:

6 soft boiled eggs
10 small pickled sardines
1 red onion
1 red apple
Garden Cress

Emulsified Curry Sauce (ala Bearnaise)

300g/10½oz butter
4 tbsp white wine vinegar
1 tbsp water
4 shallots, chopped
1 tbsp Curry Powder
4 egg yolks
1 tsp lemon juice
1 tsp salt

This is what you do:

Soft boil the eggs.

Clarify the butter by melting it in a small, heavy-based saucepan over a low heat. Let it set.

Cut the soft boiled eggs into half and arrange them with small pieces of sardines on a serving platter.

Make the sauce:
Add the vinegar, lemon juice, water, shallots, curry powder and salt into a saucepan. Heat gently over a medium heat until the volume of liquid has reduced by more than half.
Cool it to room temperature. Stir the egg yolk mixture into the cooled vinegar mix.

Heat at low temperature and whisk constantly until the sauce has thickened. Around 80 degrees Celsius/ 176 degrees Fahrenheit. Don’t let it boil. 
Remove the bowl from the heat and slowly pour in the clarified butter in a steady stream, whisking continuously, until the mixture is thick and smooth. 

Pour the sauce around the egg and top with red onion rings, finely chopped apples and garden cress. Serve with bread.