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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 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

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 4-6
    white creamer potatoes, peeled
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    ONTARIO POTATOES

    ONTARIO POTATOES

    $4.99 ea.

    3 L BASKET PRODUCT OF ONTARIO


  • 4
    slices of smoked ham optional
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    IRRESISTIBLES ARTISAN SLICED CHICKEN, HAM OR TURKEY

    IRRESISTIBLES ARTISAN SLICED CHICKEN, HAM OR TURKEY

    $5.00 ea.

    GLUTEN FREE, 200 G


    IRRESISTIBLES ARTISAN HARDWOOD SMOKED HAM OR PORK LOIN

    IRRESISTIBLES ARTISAN HARDWOOD SMOKED HAM OR PORK LOIN

    $10.99 /lb

    DELI SLICED, 2.42/100 g


    IRRESISTIBLES ARTISAN CLASSIC BLACK FOREST HAM

    IRRESISTIBLES ARTISAN CLASSIC BLACK FOREST HAM

    $8.99 /lb

    DELI SLICED, 1.98/100 g



  • Mezzo olive oil as needed
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    BERTOLLI OLIVE OIL

    BERTOLLI OLIVE OIL

    $4.99 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
  • 1
    green onion, sliced
  • 1
    bunch of arugula or bag of prewashed baby spinach
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    ATTITUDE SALADS 128 - 142 G, SWEET CORN 4 PK, CANADA NO. 1 GRADE FRESH PEAS 400 G, GOLDENBERRIES 200 G

    ATTITUDE SALADS 128 - 142 G, SWEET CORN 4 PK, CANADA NO. 1 GRADE FRESH PEAS 400 G, GOLDENBERRIES 200 G

    $2.49 ea.

    PRODUCT OF CANADA PRODUCT OF ONTARIO PRODUCT OF ONTARIO PRODUCT OF COLOMBIA


    FRISÉE LETTUCE

    FRISÉE LETTUCE

    $1.99 ea.

    PRODUCT OF ONTARIO



  • 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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