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Eggs à la Bénédictine 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
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

Eggs à la Bénédictine

Rate this recipe
6 Votes
4
servings
0:15
Preparation
0:15
COOKING
0:30
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 Tbsp.
    (15 mL)
    white vinegar
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    SELECTION WHITE VINEGAR

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    2.5 L SELECTED VARIETIES



  • 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
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    SAVE $4.50
    SAN BENEDETTO WATER

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    PERRIER OR SAN PELLEGRINO CARBONATED SPRING WATER

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    8 X 330 ml , 10 X 250 ml, SELECTED VARIETIES


  • 1 pinch
    Salt
  • 1/2 lb
    (225 g)
    butter, hot melted
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    THORNLOE BUTTER

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    NATREL ORGANIC BUTTER

    NATREL ORGANIC BUTTER

    $5.99 ea.

    250 g, SALTED


  • 1 Tbsp.
    (15 mL)
    lemon juice
  • 4
    plain waffles, toasted
  • 4
    slices of ham
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    IRRESISTIBLES ARTISAN BLACK FOREST HAM OR SWISS CHEESE

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    SELECTED VARIETIES, DELI SLICED, 2.20/100 g


    MAPLE LEAF NATURAL SELECTIONS SLICED DELI MEAT OR BOTHWELL CHEESE

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Imprimer ma sélection

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.

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