Poached Eggs Alfredo in Patty Shells

Poached Eggs Alfredo in Patty Shells
  • 4 servings
  • 0:10 Preparation
  • 0:25 Cooking
  • 0:35 Total Time

Ingredients

Add all
  • 4-6

    white creamer potatoes, peeled

  • 4

    smoked ham optional

  • Mezzo olive oil as needed

  • 4

    patty shells

  • 400 mL

    jar Alfredo sauce

  • 2 oz
    (60 g)

    gruyère cheese, grated

  • 4

    large eggs

  • 2 Tbsp.
    (30 mL)

    white vinegar

  • 1

    green onion, sliced

  • 1

    arugula or bag of prewashed baby spinach

  • assorted fruits: cantaloupe, apple, strawberries, sliced

Preparation

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

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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© Société des alcools du Québec, 2007