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Eggs Benedict with Grilled Vegetables on Cheese and Bacon Waffles https://www.metro.ca/userfiles/image/recipes/oeufs-benedictines-legumes-grilles-11000.jpg PT05M PT30M PT35M
Place all the vegetables on a baking sheet. Coat with oil and season with salt and pepper. Bake in the oven at 400°F for about 30 minutes or until they are cooked.Bring water to a boil in a pot to cook the eggs. Add a bit of vinegar.Incorporate the cheese and bacon in the batter. Mix and cook the waffles in a waffle maker (your kitchen will smell delicious!)When the water simmers, crack the egg in the water and cook for about 3 minutes. Remove with a slotted spoon and transfer to a paper towel. Cook the eggs one by one.Assembly:Place a waffle on a dish, top with the grilled vegetables. Add an egg and hollandaise sauce. Enjoy!Source: Virginie Pichet
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4 cups (1 L) favourite waffle batter 2 cups (500 ml) shredded cheese (Irresistibles smoked gouda and extra sharp cheddar) 6 slices cooked bacon 1 eggs per person 1 tablespoon (30 ml) vinegar for cooking the poached eggs choice of vegetables sliced or cubed (2 zucchini, 6 rainbow carrots, 1/2 butternut squash, 1/2 cauliflower) 1 tasse (250 ml) small potato halved homemade hollandaise sauce 3 eggs yolks 1/2 cup (125 ml) melted butter 1 pinch of salt 1 tablespoon (30 ml) lemon juice 1 pinch of pepper
Eggs Benedict with Grilled Vegetables on Cheese and Bacon Waffles

Eggs Benedict with Grilled Vegetables on Cheese and Bacon Waffles

Rate this recipe
2 Votes
4
Main course
0:05
Preparation
0:30
COOKING
0:35
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 4 cups
    (1 L)
    favourite waffle batter
  • 2 cups
    (500 ml)
    shredded cheese (Irresistibles smoked gouda and extra sharp cheddar)
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    BLACK DIAMOND CHEESE BARS

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    $4.44 ea.

    400 g SHREDDED CHEESE 320 g SELECTED VARIETIES


  • 6 slices
    cooked bacon
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    LOU'S SLOW COOKED ENTRÉES

    LOU'S SLOW COOKED ENTRÉES

    $7.99 ea.

    SELECTED VARIETIES OR BONELESS PORK LOIN 375 - 454 g


    SCHNEIDERS BACON

    SCHNEIDERS BACON

    $4.99 ea.

    375 g SELECTED VARIETIES


  • 1
    eggs per person
  • 1 tablespoon
    (30 ml)
    vinegar for cooking the poached eggs
  • choice of
    vegetables sliced or cubed (2 zucchini, 6 rainbow carrots, 1/2 butternut squash, 1/2 cauliflower)
  • 1 tasse
    (250 ml)
    small potato halved
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    RUSSET POTATOES

    RUSSET POTATOES

    $3.49 ea.

    5 lb PRODUCT OF CANADA, CANADA No. 1 GRADE OR PRODUCT OF U.S.A., No. 1 GRADE YELLOW FLESHED POTATOES 5 lb PRODUCT OF CANADA, CANADA No. 1 GRADE



  • homemade hollandaise sauce
  • 3
    eggs yolks
  • 1/2 cup
    (125 ml)
    melted butter
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    NATREL LACTOSE FREE BUTTER

    NATREL LACTOSE FREE BUTTER

    $3.99 ea.

    250 g or ORGANIC CREAM 1 L SELECTED VARIETIES


  • 1 pinch of
    salt
  • 1 tablespoon
    (30 ml)
    lemon juice
  • 1 pinch of
    pepper
Imprimer ma sélection

Preparation

Place all the vegetables on a baking sheet. Coat with oil and season with salt and pepper. Bake in the oven at 400°F for about 30 minutes or until they are cooked.

Bring water to a boil in a pot to cook the eggs. Add a bit of vinegar.

Incorporate the cheese and bacon in the batter. Mix and cook the waffles in a waffle maker (your kitchen will smell delicious!)

When the water simmers, crack the egg in the water and cook for about 3 minutes. Remove with a slotted spoon and transfer to a paper towel. Cook the eggs one by one.

Assembly:

Place a waffle on a dish, top with the grilled vegetables. Add an egg and hollandaise sauce. Enjoy!

Source: Virginie Pichet

Source : Metro

Legal Notice

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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