- 4 servings
- 0:10 Preparation
- 0:25 Cooking
- 0:35 Total Time
white creamer potatoes, peeled
smoked ham optional
Mezzo olive oil as needed
jar Alfredo sauce
gruyère cheese, grated
green onion, sliced
Arugula or bag of prewashed baby spinach
assorted fruits: cantaloupe, apple, strawberries, sliced
Cook potatoes in boiling salted water with a few drops of lemon juice.
Cool immediately under cold running water and pat dry.
Preheat oven to 200°F (100°C).
In a skillet over medium-high heat, brown potatoes and ham in olive oil.
Transfer potatoes, ham and patty shells to a baking sheet and keep them warm in the oven.
Heat Alfredo sauce, and stir in cheese.
Poach eggs in simmering water to which vinegar has been added. Remove when done and keep warm.
In a skillet, heat olive oil, then add green onion and arugula or spinach.
Cook on high heat for 30 seconds.
On a plate, mound some arugula, add a patty shell, nestle a poached egg in it, and spoon Alfredo sauce over top.
Garnish with fruit.
Source: Chef Robert Villeneuve
Wine and meal pairing
Fruity and vibrant
These dry wines and ciders have a nose of fruit and flower aromas while having a rich taste on the palate. They get a pleasant liveliness from their acidity.
Product categories: white wine, Champagne and sparkling wine, cider.
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