Poached Egg Clamart
Nutritional values
(Percentage of daily recommendation)
| Calorie | 241 cal. | (11 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 6.7 g | (22 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.9 μg | (10 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 30.2 μg | (50 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.1 mg | (43 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 141 μg | (47 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 19.3 μg | (43 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 395 mg | (10 %) | ||
| Calcium | 70 mg | (7 %) | ||
| Magnesium | 44 mg | (15 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 7.2 g | |||
| Uric acid | 89 mg | |||
| Cholesterol | 271 mg | |||
| Complete sugar | 4 g |
Ingredients
- For the eggs
- 4 fresh, great eggs
- For the poaching water
- 1 l water
- salt
- 0.13 l Herb vinegar
- 5 grams sugar
- 1 bay leaf
- ½ tsp cloves
- ½ tsp peppercorns
- Also
- 4 Artichoke bottoms
- 2 Tbsps clarified butter
- 100 milliliters Hollandaise sauce
- 250 grams Peas (TK)
- mint (for garnish)
- salt
- peppers
Preparation steps
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.
