Poached Eggs Clamart


The town of Clamart, now a Paris suburb, was once famous for its green peas, which are a feature of this poached egg dish.


  • 4 fresh eggs
  • 1 cup/250 ml hollandaise sauce
  • 4 cooked artichoke bottoms
  • 2 tbsp/30 g butter
  • 1 cup/150 g cooked green peas
  • 2-3 stalks fresh mint


  1. Poach the eggs and keep them in warm water. Make the hollandaise and keep it warm in a water bath. Wrap the artichoke bottoms in foil with half the butter. Warm them in a 350°F/175°C oven for 15 minutes or until very hot. Melt the remaining butter in a saucepan, add the peas and a stalk of mint, reserving 4 sprigs of leaves for garnish. Warm the peas over low heat until very hot.
  2. Set the artichoke bottoms on 4 individual plates and fill them with peas. Drain the eggs on paper towels and set them on the peas. Coat the eggs with hollandaise, leaving some of the peas and artichoke showing. Top each egg with a mint sprig. Serve at once.


Eggs Sardou

Use 2 cups/500 ml creamed spinach seasoned with nutmeg instead of peas and omit the mint.

Eggs Benedict

Use toast or toasted English muffin instead of the artichoke, and ham or Canadian bacon instead of the peas. Omit the mint decoration.

Eggs New Orleans

Substitute 1 lb/500 g lump crabmeat, sautéed in 6 tbsp/90 g butter, seasoned with salt, pepper, and brandy for artichokes and peas. Omit mint and sprinkle eggs with paprika.