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Poached Eggs Alfredo in Patty Shells
2013-08-06
https://www.metro.ca/userfiles/image/recipes/œufs-poches-vol-au-vent-sauce-alfredo-5338.jpg
PT10M
PT25M
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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.
4
Chef Robert Villeneuve
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
4
servings
0:10
Preparation
0:25
COOKING
0:35
TOTAL TIME
Ingredients
-
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
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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