Poached Egg Clamart

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Poached Egg Clamart
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Difficulty:
moderate
Difficulty
Preparation:
20 min.
Preparation

Ingredients

for
4
For the eggs
4 fresh, great eggs
For the poaching water
1 liter water
salt
0.13 liter Herb vinegar
5 grams sugar
1 bay leaf
½ teaspoon cloves
½ teaspoon peppercorns
Also
4 Artichoke bottoms
2 tablespoons clarified butter
100 milliliters Hollandaise sauce
250 grams Peas (TK)
mint (for garnish)
salt
peppers
How healthy are the main ingredients?
sugareggsaltclovesmint

Preparation steps

1.

For the poaching water, simmer salted water with herb vinegar, some sugar, bay leaf, cloves and black peppercorns in a pan 8-10 minutes. Then remove the spices.

2.

Meanwhile, fry the artichoke bottoms in 1 tablespoon of hot clarified butter until golden brown.

For the pea sauce, saute the peas in a pan with the remaining butter for 6 minutes. Add in the Hollandaise sauce, optionally add 1-2 tablespoons water, and season with salt and pepper.

3.

To poach the eggs, break the eggs separately in a cup and gently slide into the simmering spiced water. Poach no more than two eggs simultaneously. Lift out the poached eggs after about 3 minutes with a slotted spoon. Rinse carefully under cold running water.

4.

Optionally, cut the edges with kitchen shears smoothly.

5.

Place the fried artichoke bottoms on 4 warmed plates, top with the poached eggs and drizzle the peas with the sauce over. Serve garnished with mint immediately.