Poached Eggs and Smoked Ham in an Orange Sauce

3 Reviews
100% would make this recipe again

Poached eggs, with potato pancakes and slices of smoked ham, in an orange and Cointreau sauce.

Usually served for a brunch, but equally appreciated in other occasions.

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Preparation : 15 min Cooking : 40 min
410 calories/serving


2 potatoes 400 g
2 eggs size large, for the pancakes
1/4 cup cream 15%, for the pancakes 65 mL
1/4 cup fresh dill, chopped 8 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
1 tbsp canola oil 15 mL
4 eggs size large, for poaching
1 tbsp wine vinegar 15 mL
1 shallots 40 g
1 oranges, for fruit and zest 180 g
2 tbsp butter, unsalted 28 g
1/4 cup white wine 65 mL
1/4 cup cream 15%, for the sauce 65 mL
2 tbsp Cointreau, or Grand Marnier [optional] 30 mL
2 slices smoked ham, cut in half 260 g

Before you start

Keep the serving dishes in the oven at the lowest setting so they are warm when you serve.


The various steps for this recipe may be done in parallel. The potato pancakes and poached eggs can be prepared a few days in advance, and the final assembly may be done at the very last minute.

Prepare the potato pancakes

  1. Boil the potatoes in their skins until they are soft, about 15-20 min depending on their size. Drain the potatoes, then peel them while they are still warm. Place the potatoes in a bowl and mash them until they become puréed.
  2. Beat the eggs then add them to the potatoes. Pour in the cream, then finely chop the dill and add it to the bowl. Season with salt and pepper. Mix well. Chill the mixture a few minutes until it becomes firm, then divide it into pancakes (1 per serving).
  3. Heat the oil in a thick-bottom pan over medium-high heat. When the pan is hot, add the potato pancakes and cook them about 3-4 min per side, turning them once, until they are golden-brown. Transfer the pancakes to a plate and keep them warm in the oven.

Prepare the poached eggs

  1. Poach the eggs 3 min in a skillet of simmering water, with one tablespoon of vinegar. Set aside.

Prepare the orange sauce

  1. Finely chop the shallot. Grate the zest of the orange, then peel it and cut the fruit into bite-size pieces.
  2. Melt the butter in a pan over medium-high heat. Add the shallot then sauté 2 min. Add the zest and orange pieces, then sweat 2 min. Pour in the wine, then reduce until it has evaporated. Pour in the cream and Cointreau (optional). Cook a few minutes to reduce to the desired consistency for a sauce. Set aside.

Assemble the dish

  1. Put one pancake on each warmed plate. Arrange one half of each ham slice on top of each pancake, then place the poached egg on top. Pour the sauce over the egg and serve.

Nutrition Facts Table

per 1 serving (300 g)


% Daily Value




24 g

37 %

Saturated 9.6 g
+ Trans 0.3 g

49 %


380 mg


970 mg

41 %


26 g

9 %


3 g

11 %


4 g

Net Carbs

23 g


23 g

Vitamin A

23 %

Vitamin C

53 %


10 %


17 %


This recipe is :
Free  :
Added Sugar
Excellent source of  :
Folacin, Manganese, Niacin, Pantothenic Acid, Phosphorus, Potassium, Selenium, Vitamin B1, Vitamin B12, Vitamin B2, Vitamin B6, Vitamin C
Good source of  :
Iron, Magnesium, Vitamin A, Vitamin D, Vitamin E, Zinc
Source of  :
Calcium, Copper, Fibre, Vitamin K


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1
Fruits 0
Vegetables ½
Meat and Alternatives 2 ½
Fats 3

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3 Reviews (2 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

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october 20, 2021 | I would make this recipe again

I would DEFINITELY make this again. It was relatively quick and MAN did it taste good. The only thing I would probably do differently is put in a tiny bit less cream so that the potato pancake mixture can firm up quicker. Also, make sure to put it in the freezer to firm up. It took forever in the fridge!

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