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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
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  • 2 cups
    (500 ml)
    shredded cheese (Irresistibles smoked gouda and extra sharp cheddar)
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  • 6 slices
    cooked bacon
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    375 - 400 g SELECTED VARIETIES


  • 1
    eggs per person
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    NATUREGG OR GOLDEGG OMEGA 3 LARGE BROWN EGGS

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    12 un SELECTED VARIETIES


    SAVE $2.00
    SELECTION LARGE EGGS

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    30 un. OR IRRESISTIBLES OR LIFE SMART ORGANIC MAPLE SYRUP 500 - 540 ml SELECTED VARIETIES


  • 1 tablespoon
    (30 ml)
    vinegar for cooking the poached eggs
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    COLAVITA BALSAMIC VINEGAR

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    500 ml SELECTED VARIETIES


  • 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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    540 ml SELECTED VARIETIES


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  • homemade hollandaise sauce
  • 3
    eggs yolks
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    12 un SELECTED VARIETIES


    SAVE $2.00
    SELECTION LARGE EGGS

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    $6.99 ea.

    30 un. OR IRRESISTIBLES OR LIFE SMART ORGANIC MAPLE SYRUP 500 - 540 ml SELECTED VARIETIES


  • 1/2 cup
    (125 ml)
    melted butter
  • 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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