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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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4-6 white creamer potatoes, 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 onion, 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

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4
servings
0:10
Preparation
0:25
COOKING
0:35
TOTAL TIME

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Ingredients

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  • 4-6
    white creamer potatoes, peeled
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    SWEET POTATOES

    SWEET POTATOES

    $1.69 /lb

    PRODUCT OF U.S.A. 3.73/kg


  • 4
    slices of smoked ham optional
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  • Mezzo olive oil as needed
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    $5.99 ea.

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  • 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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  • 1
    green onion, sliced
  • 1
    bunch of arugula or bag of prewashed baby spinach
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  • assorted fruits: cantaloupe, apple, strawberries, sliced
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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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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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