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 Benedict with smoked salmon on Premiere Moisson Croissant Rolls
2023-02-17
https://www.metro.ca/userfiles/image/recipes/oeufs-benedictine-saumon-fume-pains-croissants-12086.jpg
PT20M
PT06M
PT26M
In the bottom part of a double boiler, bring the water to a simmer. Meanwhile, in the top part of the double boiler, away from the heat, beat the water, white wine vinegar and egg yolks. Then place the top part onto the bottom containing the simmering water. Beat the contents with a whisk until thick and frothy. Do not overcook, to prevent the yolks from curdling.Remove the top of the double boiler from the heat. Drizzle in the melted butter while beating constantly. Add salt and pepper. Cover, placing plastic wrap directly on the surface of the sauce. Set aside in a warm place.Eggs and spinach :
Add vinegar to a pan of simmering water.
Break one egg into a small bowl and then slide the egg gently from the bowl into the simmering water. Repeat with the other eggs.
Cook uncovered until the egg whites are done and the yellows are still runny, about 3 to 4 minutes.
Remove the eggs from the water using a slotted spoon or skimmer. Pat the eggs gently to remove excess water. Set aside.In a large glass bowl, place the olive oil and baby spinach, and cover with plastic wrap or a large plate. Microwave on high for 1 minute, or until spinach is tender.Toast and plate the Croissant Rolls.
On each half roll, place the smoked salmon followed by the spinach.
Top with a poached egg and hollandaise sauce. Garnish with pepper and chives.Source : Première Moisson
4
Première Moisson
0
0
0
0
Hollandaise Sauce:
3 tablespoons (45 mL) water
1 tablespoon (15 mL) white wine vinegar
3 eggs yolks
3/4 cup (180 mL) unsalted butter, melted
salt and pepper, to taste
Eggs and spinach:
1 tablespoon (15 mL) vinegar
4 eggs
3 teaspoon (15 mL) olive oil
454 g 1 package baby spinach
2 Première Moisson Croissant Rolls, cut lengthwise
5 oz (150 g) smoked salmon
ground pepper
1 tablespoon (15 mL) fresh Chives, chopped
Eggs Benedict with smoked salmon on Premiere Moisson Croissant Rolls
4
Breakfast - Main course
0:20
Preparation
0:06
COOKING
0:26
TOTAL TIME
Ingredients
-
Hollandaise Sauce:
-
3 tablespoons
(45 mL)water
-
1 tablespoon
(15 mL)white wine vinegar
-
3
eggs yolks
-
3/4 cup
(180 mL)unsalted butter, melted
-
salt and pepper, to taste
-
Eggs and spinach:
-
1 tablespoon
(15 mL)vinegar
-
4
eggs
-
3 teaspoon
(15 mL)olive oil
-
454 g
1 package baby spinach
-
2
Première Moisson Croissant Rolls, cut lengthwise
-
5 oz
(150 g)smoked salmon
-
ground pepper
-
1 tablespoon
(15 mL)fresh Chives, chopped
Preparation
In the bottom part of a double boiler, bring the water to a simmer. Meanwhile, in the top part of the double boiler, away from the heat, beat the water, white wine vinegar and egg yolks. Then place the top part onto the bottom containing the simmering water. Beat the contents with a whisk until thick and frothy. Do not overcook, to prevent the yolks from curdling.
Remove the top of the double boiler from the heat. Drizzle in the melted butter while beating constantly. Add salt and pepper. Cover, placing plastic wrap directly on the surface of the sauce. Set aside in a warm place.
Eggs and spinach : Add vinegar to a pan of simmering water. Break one egg into a small bowl and then slide the egg gently from the bowl into the simmering water. Repeat with the other eggs. Cook uncovered until the egg whites are done and the yellows are still runny, about 3 to 4 minutes. Remove the eggs from the water using a slotted spoon or skimmer. Pat the eggs gently to remove excess water. Set aside.
In a large glass bowl, place the olive oil and baby spinach, and cover with plastic wrap or a large plate. Microwave on high for 1 minute, or until spinach is tender.
Toast and plate the Croissant Rolls. On each half roll, place the smoked salmon followed by the spinach. Top with a poached egg and hollandaise sauce. Garnish with pepper and chives.
Source : Première Moisson
Source :
Première Moisson
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.
