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Poached Eggs Alfredo in Patty Shells 2013-08-06 https://www.metro.ca/userfiles/image/recipes/œufs-poches-vol-au-vent-sauce-alfredo-5338.jpg PT10M PT25M PT35M

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.

4 Chef Robert Villeneuve

5 1 5 5

4-6 white creamer potato, peeled 4 slices of 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 egg 2 Tbsp. (30 mL) white vinegar 1 green onions, sliced 1 bunch of arugula or bag of prewashed baby spinach assorted fruits: cantaloupe, apple, strawberries, sliced

Poached Eggs Alfredo in Patty Shells

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servings

0:10

Preparation

0:25

COOKING

0:35

TOTAL TIME

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Ingredients

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4-6

white creamer potato, peeled

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Flyer Deal (1)

WHITE, YELLOW-FLESHED OR RED POTATOES

$2.99 ea.

10 lb PRODUCT OF ONTARIO CANADA No. 1 GRADE

4

slices of smoked ham optional

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IRRESISTIBLES ARTISAN BLACK FOREST HAM OR SWISS CHEESE

$8.99 /lb

SELECTED VARIETIES, DELI SLICED, 1.98/100 g

MAPLE LEAF NATURAL SELECTIONS OR SCHNEIDERS GERMAN SALAMI

$6.99 ea.

150 - 175 g SELECTED VARIETIES

SCHNEIDERS OR MAPLE LEAF SMOKED HAM

$8.99 ea.

600 - 700 g, SELECTED VARIETIES

Mezzo olive oil as needed

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SAVE $3.00

BASSO OLIVE OIL

$8.99 ea.

1 L

IRRESISTIBLES EXTRA VIRGIN OLIVE OIL OR MODENA AGED BALSAMIC VINEGAR

$3.99 ea.

500 ml SELECTED VARIETIES

4

patty shells

400 mL

jar Alfredo sauce

2 oz
(60 g)
gruyère cheese, grated

4

large egg

2 Tbsp.
(30 mL)
white vinegar

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SAVE $2.50

BRAGG APPLE CIDER VINEGAR

$6.99 ea.

946 ml OR GT'S KOMBUCHA 1.4 L SELECTED VARIETIES

1

green onions, sliced

1

bunch of arugula or bag of prewashed baby spinach

assorted fruits: cantaloupe, apple, strawberries, sliced

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OKRA GOMBO

$3.99 ea.

12 oz PRODUCT OF HONDURAS

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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

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