Poached Egg Clamart
- For the eggs
- 4 fresh, great eggs
- For the poaching water
- 1 liter water
- 0.13 liter Herb vinegar
- 5 grams sugar
- 1 bay leaf
- ½ teaspoon cloves
- ½ teaspoon peppercorns
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.
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.
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.
Optionally, cut the edges with kitchen shears smoothly.
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.