Fill a deep pan with water, and bring to a boil. Add the eggs, and set a timer for 6 minutes for soft cooked eggs. If you like your eggs cooked a bit more (and not jammy on the inside), cook for 7-8 minutes. Remove from heat and immediately put the eggs into an ice bath. Allow to cool fully before peeling. Roll the eggs in the flour and set aside.
In a large bowl, add the bison, the breadcrumbs, egg, parsley and BBQ rub. Mix thoroughly to combine. Divide the mixture in 4 portions. Flatten each portion as if you were making a very flat hamburger patty. Take one of the eggs, and put it in the centre of the patty. Bring the edges to each other, closing the egg inside the meat. Use your hands to form the meat around the egg, ensuring that none of the egg is showing, and the meat is firmly enclosing the egg. Season the cornmeal with salt and pepper. Roll each egg in the cornmeal. Place all four eggs on a parchment lined baking sheet.
Spray with avocado oil. Bake in a preheated 425 degree F oven for 10 minutes. Flip, and bake for an additional 6-7 minutes. Do not over bake, or you risk the eggs bursting open.
While the eggs are baking, whisk together the ingredients for the drizzle. Set aside. Add the celeriac to a pot, and cover with cold water. Season heavily with salt. Bring to a boil, and boil for 18-20 minutes, until very tender. Drain, and allow the excess water to evaporate before adding it back to the pot. In another saucepan over medium high heat, melt the butter with the oil. Add the garlic and cook for 2-3 minutes. Remove from the heat, and allow to cool slightly before adding the cream and miso. Whisk to thoroughly combine. Add the celeriac to a food processor, along with the butter mixture, and process until smooth. To serve: spread some of the celeriac mash on the plate, and top with one of the eggs that’s been cut in half. Drizzle some of the maple mustard drizzle and top with chopped chives.
