Recipe: Fried Egg Clamart

Name: Fried Egg Clamart
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Ingredients: 4 beaux oeufs très frais; 200 g de petits pois frais ou surgelés; 200 g de lardons taillés en brunoise fine ,blanchis et rafraîchis; quelques fèvettes ou graines de soja crues; gros sel ,sel fin et poivre blanc du moulin; vinaigre blanc(de riz par exemple); 3ou 4 feuilles de basilic ciselé; beurre ½ sel et quelques gouttes d'huile neutre

By chef patrick Asfaux ★ ★ ★ ★ ★ 5/5 (1 reviews) Other dishes

Prep 20 min

Cook 10 min

Total 30 min

Servings 4 serv.

Recipe prepared quickly, success depends only on good preparation before proceeding

Ingredients for 4 servings

Fried Egg Clamart for 4 people:

4 beautiful very fresh eggs
200 g fresh or frozen peas
200 g bacon cut into fine brunoise, blanched and refreshed
a few fava beans or raw soybean sprouts
coarse salt, fine salt and freshly ground white pepper
white vinegar (rice vinegar for example)
3 or 4 basil leaves, finely chopped
half-salted butter and a few drops of neutral oil

Step-by-step directions

1 In a saucepan, bring heavily salted water to a boil, plunge your peas for 2 minutes, then add your fava beans for 30 seconds and refresh them in ice water, drain them and return them to your original saucepan with the addition of a generous knob of butter and cover.

2 In a pan pour a splash of neutral oil (grapeseed or sunflower), then sauté your bacon, drain it while keeping the rendered fat that you will then put back in the pan.

3 The fastest and most precise part to execute:
Gently heat your peas and at the last moment add your finely chopped basil.
In a large pan (non-stick) melt 1 generous knob of half-salted butter then one by one crack your eggs and place them in your pan, after 2 minutes of cooking (whites cooked) slide your eggs onto your work surface and with a glass or a cookie cutter
surround the yolks leaving 1 or 2 cm around, then with a spatula place each yolk in the center on very hot plates, quickly chop the whites then add them to the pan with bacon fat, sauté quickly, salt, pepper then add a splash of vinegar.
Plating
Using cookie cutters or plates of different diameters, arrange your garnishes around.
*In cooking, garnishes of peas are often called Clamart because this municipality in the Paris region was long the cradle of this cultivation.