Eggs Clamart

Ingredients

• eggs
• 1 spoonful petits pois à la française (small peas cooked French-style)
• lettuce, finely sliced
• cooking liquid from the peas
• tartlet shells or croûtes
• sauce Crème (cream sauce)
• beurre de pois frais (fresh pea butter)

Instructions

1. This recipe presents three cooking methods for eggs à la Clamart:
2. Method 1: Sur le Plat (Baked in Dish)**
3. Spread a spoonful of petits pois à la française (small peas cooked French-style) mixed with finely sliced lettuce and a little of the peas' cooking liquid across the bottom of a baking dish. Break the eggs over this bed and cook as you would ordinary baked eggs.
4. Method 2: Pochés (Poached)**
5. Line tartlet shells or croûtes with very fine petits pois à la française mixed with sliced lettuce. Arrange the poached eggs on top and coat with sauce Crème finished with fresh pea butter (beurre de pois frais).
6. Method 3: Mollets (Soft-Boiled)**
7. Prepare tartlet shells or croûtes as for the poached version, top with soft-boiled eggs, and coat with sauce Crème finished with fresh pea butter.