Poached Eggs Clamart

Preparation info
  • Serves


    • Difficulty


Appears in

By Anne Willan

Published 1989

  • About

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


  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