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Poached Eggs Alfredo in Patty Shells 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.
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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

Poached Eggs Alfredo in Patty Shells

Rate this recipe
1 Vote
4
servings
0:10
Preparation
0:25
COOKING
0:35
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 4-6
    white creamer potato, peeled
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  • 4
    slices of smoked ham optional
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    170 - 175 g, SELECTED VARIETIES


    BRANDT HONEY MAPLE SMOKED HAM OR KOLBASSA SAUSAGE COIL OR KOLBASSA MEAT LOAF

    BRANDT HONEY MAPLE SMOKED HAM OR KOLBASSA SAUSAGE COIL OR KOLBASSA MEAT LOAF

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    DELI SLICED, 2.86/100 g


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    DELI SLICED,


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    170 - 175 g, SELECTED VARIETIES



  • Mezzo olive oil as needed
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  • 4
    patty shells
  • 400 mL
    jar Alfredo sauce
  • 2 oz
    (60 g)
    gruyère cheese, grated
  • 4
    large egg
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    Selection Large Eggs OR Irresistibles Maple Syrup

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    30 un. or 500 - 540 ml Selected Varieties


    SAVE $1.50
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    Selection Large Eggs OR Irresistibles Maple Syrup

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    SAVE $1.50
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    $7.99 ea.

    30 un. or 500 - 540 ml Selected Varieties


  • 2 Tbsp.
    (30 mL)
    white vinegar
  • 1
    green onions, sliced
  • 1
    bunch of arugula or bag of prewashed baby spinach
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    312 g, PRODUCT OF U.S.A. or 200 - 225 g, PRODUCT OF U.S.A., SELECTED VARIETIES


    ROMAINE HEARTS

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    ORGANIC RED LEAF, GREEN LEAF OR ROMAINE LETTUCE

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  • assorted fruits: cantaloupe, apple, strawberries, sliced
Imprimer ma sélection

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

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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