Lost Eggs Clamart

Ingredients

• 4 large fresh eggs
• 1 l water
• Salt
• 0.13 l herb vinegar
• 5 g sugar
• 1 bay leaf
• 0.5 tsp cloves
• 0.5 tsp Peppercorns
• 4 artichoke hearts
• 2 tbsp clarified butter
• 100 ml Hollandaise sauce
• 250 g Peas (frozen)
• mint (for garnish)
• Salt
• Pepper

Instructions

1. 1.

   Simmer salted water with vinegar, a touch of sugar, bay leaf, cloves and black peppercorns in a pot for 8-10 minutes. Then remove the spices.

2. 2.

   Meanwhile, fry the artichoke hearts in 1 tbsp hot clarified butter until golden yellow, then steam the peas in the remaining butter for 6 minutes; add Hollandaise sauce, optionally 1–2 tbsp water, and season with salt and pepper.

3. 3.

   Beat each egg into a cup and gently slide it into the simmering broth. Do not cook more than two eggs at once. After about 3 minutes, lift the poached eggs with a slotted spoon. Shock briefly under running cold water.

4. 4.

   If needed, trim the edges with kitchen scissors to smooth them.

5. 5.

   Place the artichoke hearts on four preheated plates, distribute the peas and sauce over them, add the eggs, garnish with mint, and serve immediately.