Alfredo Eggs Benedict

Name: Alfredo Eggs Benedict
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings or 8 units
Ingredients: 320 ml (1¼ cups) Alfredo sauce 4 English muffins 8 eggs 175 g (1 ½ cup) thinly sliced ham 30 ml (2 tbsp) Dijon mustard About a dozen asparagus, cut into pieces 10 ml (2 tsp) white vinegar 30 ml (2 tbsp) olive oil Salt and pepper Sautéed Potatoes: 4 medium yellow potatoes (900 g or 6 cups), diced 2 green onions, sliced 125 ml (1/2 cup) vegetable oil Salt and pepper

Prep Time: 20 mins

Total Time: 45 mins

Serves: 4 People or 8 units

Ingredients

320 ml (1¼ cups) Alfredo sauce
4 English muffins
8 eggs
175 g (1 ½ cup) thinly sliced ham
30 ml (2 tbsp) Dijon mustard
About a dozen asparagus, cut into pieces
10 ml (2 tsp) white vinegar
30 ml (2 tbsp) olive oil
Salt and pepper
Sautéed Potatoes:
4 medium yellow potatoes (900 g or 6 cups), diced
2 green onions, sliced
125 ml (1/2 cup) vegetable oil
Salt and pepper

Directions

Pour the Alfredo sauce into a saucepan and heat over low heat, stirring regularly. Allow the sauce to gently reduce.
In a large nonstick skillet, heat the vegetable oil. Add the potatoes and sauté over medium-high heat until golden and crispy, about 12 to 15 minutes, stirring regularly. Season with salt and pepper, and stir in the sliced green onions at the end of cooking. Transfer the potatoes to paper towels and keep warm.
Quickly sauté the asparagus in a drizzle of olive oil for about 1 to 2 minutes. Season with salt and pepper. Set aside.
Fill a saucepan with water and add the white vinegar. Bring to a simmer and poach the eggs for about 2 minutes. Carefully remove the eggs from the water with a slotted spoon. Place the eggs on a plate and set aside.
Split the English muffins in half and toast.
On each muffin half, spread a little Dijon mustard, add a slice of ham, a few asparagus pieces, then a poached egg. Generously spoon hot Alfredo sauce over the top. Season with pepper to taste. Serve with the sautéed potatoes.

Tips

The perfect poached egg: Crack the egg into a small ramekin. Create a gentle whirlpool in the water and carefully slide the egg into the pan.
Eggs can be poached in advance, then stored in cold water in the refrigerator. When ready to serve, simply reheat them for 30 seconds in hot water.