Eggs à la Bénédictine

Preparation:	15 min
Marinating/Waiting:	0 min
Cooking:	15 min
Total:	30 min

4
servings

Category:	Meats and substitutes
Subcategory:	Eggs
Source:	Chef Soeur Angèle

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Recipe ingredients

1 Tbsp. (15 mL) white vinegar
Sufficient quantity, salt
4 eggs
2 cups (500 mL) fresh spinach
Pepper to taste
4 egg yolks
1 Tbsp. (15 mL) hot water
Pinch of salt
1/2 lb. (225g) butter, hot melted
1 Tbsp. (15 mL) lemon juice
4 plain waffles, toasted
4 slices ham

Preparation

In simmering water, add vinegar, salt and the eggs one at a time.
Cook 2 to 3 minutes. Remove eggs, drain well and put on a damp cloth.
Put spinach in a small pan, cover and cook 1 to 2 minutes. Set aside.
Prepare the sauce; put egg yolks, water and salt in a measuring cup, drizzle in the hot butter and lemon juice, beating with an electric beater.
Blend a few seconds until smooth.
On each waffle, place a slice of ham, spinach, a poached egg on the ham and cover with hot sauce.
Serve right away.

Suggestion

To keep a poached egg fresh and preserve the texture, put directly in a bowl of cold water when cooked.

Occasion: Brunch

* We recommend Selection and Irresistibles products.

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