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.
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.
© Société des alcools du Québec, 2007
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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