Related Recipes
Log in!
Welcome to Metro!
Log in to add your favourites.
Log in to take advantage of all your personalized benefits!
Log in to view My previous purchases
Log in to view your orders
Already have an account?
A new way to connect! If you already have a metro account, simply enter your usual credentials to sign in.
What's a moiID identifier?
It's a new secure and unified connection method that will be deployed gradually at Metro, Jean Coutu, Super C, Brunet and Première Moisson.
Visit the help centerImportant
For a better browsing experience, this site has been optimized for Chrome on your device.
Important!
Important
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
Fast checkout
It will be used to make checkout faster in the future! You can modify it at any time.
Fast Checkout has been activated.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery
nullnull, null, null
You can modify these options at any time in the “Fast Checkout” section of your account.
You can modify these options at any time in the "Quick order" section of your account.
Eggs à la Bénédictine
2013-08-06
https://www.metro.ca/userfiles/image/recipes/Oeufs-Benedictine-500.jpg
PT15M
PT15M
PT30M
In simmering water, add vinegar, salt and the eggs one at a time.Cook 2 to 3 minutes. Remove eggs, drain well and put on a damp cloth.Put spinach in a small pan, cover and cook 1 to 2 minutes. Set aside.Prepare the sauce; put egg yolks, water and salt in a measuring cup, drizzle in the hot butter and lemon juice, beating with an electric beater.Blend a few seconds until smooth.On each waffle, place a slice of ham, spinach, a poached egg on the ham and cover with hot sauce.Serve right away.
4
Chef Soeur Angèle
4
6
5
2
1 Tbsp. (15 mL) white vinegar
Sufficient quantity, Salt
4 egg
2 cups (500 mL) fresh spinach, trimmed
To taste, ground pepper
4 egg yolk
1 Tbsp. (15 mL) hot water
1 pinch Salt
1/2 lb (225 g) butter, hot melted
1 Tbsp. (15 mL) lemon juice
4 plain waffles, toasted
4 slices of ham
Eggs à la Bénédictine
4
servings
0:15
Preparation
0:15
COOKING
0:30
TOTAL TIME
Ingredients
-
1 Tbsp.
(15 mL)white vinegar
-
Sufficient quantity, Salt
-
4
egg
-
2 cups
(500 mL)fresh spinach, trimmed
-
To taste, ground pepper
-
4
egg yolk
-
1 Tbsp.
(15 mL)hot water
-
1 pinch
Salt
-
1/2 lb
(225 g)butter, hot melted
-
1 Tbsp.
(15 mL)lemon juice
-
4
plain waffles, toasted
-
4
slices of ham
Preparation
In simmering water, add vinegar, salt and the eggs one at a time.
Cook 2 to 3 minutes. Remove eggs, drain well and put on a damp cloth.
Put spinach in a small pan, cover and cook 1 to 2 minutes. Set aside.
Prepare the sauce; put egg yolks, water and salt in a measuring cup, drizzle in the hot butter and lemon juice, beating with an electric beater.
Blend a few seconds until smooth.
On each waffle, place a slice of ham, spinach, a poached egg on the ham and cover with hot sauce.
Serve right away.
Source :
Chef Soeur Angèle
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.
Error
Sorry, an error has occurred. Please refresh the page.
Error
Sorry, an error has occurred. Please refresh the page.
- By clicking the add button, the coupon will be instantly linked to your card.
- It will also be added to your shopping list and shopping cart.
- Present your card at checkout and the coupons will be instantly applied on eligible products.
- Find the card icon
to see your selected coupons.
