Recipes

Vol-au-vent Cups

These vol-au-vent cups brushed with egg are a delight and easy to make. These will allow you to enjoy a meatless meal on Mondays! Bon Matin 100% whole wheat bread offers 4 g of fibre per serving (2 slices), making it a wise choice to increase your fibre intake. Moreover, this product can be found under the no fat no sugar added bread portfolio.

25 min

45 min

4 Servings

MADE WITH Bon Matin® No Sugar, No Fat Added 100% Whole Wheat Bread

12 slices Bon Matin™ No Fat, No Sugar Added 100% Whole Wheat Bread
1 egg, beaten
3 tbsp (45 mL) butter
3 tbsp (45 mL) all-purpose flour
2 cups (500 mL) milk, warm
1 cup (250 mL) edamame, at room temperature
3/4 cup (180 mL) carrots, diced
3/4 cup (180 mL) broccoli, cut in florets
12 eggs, hard boiled and diced
Fresh thyme, leaves
Salt and pepper to taste

Preheat the oven to 375°F (190 °C). Butter a muffin pan (12).
Flatten bread slices with a rolling pin. Fold bread slices in half lengthwise. Then flatten again with the rolling pin. If necessary, fold the slices of bread in half lengthwise again.
Place the bread slices in the muffin pan so that they cover the outer surface. Brush bread slices with egg.
Bake in the oven for at least 15 to 20 minutes or until the bread begins to dry.
In the meantime, melt the butter for the béchamel sauce. Add the flour. Mix well. Cook for 5 minutes. Add the milk, whisking vigorously.
Add the vegetables to the béchamel sauce and simmer over low heat for 10 to 12 minutes or until vegetables are al dente.
At the end of cooking, add the eggs and fresh thyme. Adjust seasoning if necessary. Stir gently.
Spoon vol-au-vent sauce on the bread cups. Serve with a garden salad.

Hubert’s tip: This super easy to make vegetarian vol-au-vent can also be prepared with leftover poultry, meat, fish or seafood. The perfect recipe to make on weeknights!

Baked Healthy Eating

Ingredients

12 slices Bon Matin™ No Fat, No Sugar Added 100% Whole Wheat Bread
1 egg, beaten
3 tbsp (45 mL) butter
3 tbsp (45 mL) all-purpose flour
2 cups (500 mL) milk, warm
1 cup (250 mL) edamame, at room temperature
3/4 cup (180 mL) carrots, diced
3/4 cup (180 mL) broccoli, cut in florets
12 eggs, hard boiled and diced
Fresh thyme, leaves
Salt and pepper to taste

Baked Healthy Eating

Preparation

Preheat the oven to 375°F (190 °C). Butter a muffin pan (12).
Flatten bread slices with a rolling pin. Fold bread slices in half lengthwise. Then flatten again with the rolling pin. If necessary, fold the slices of bread in half lengthwise again.
Place the bread slices in the muffin pan so that they cover the outer surface. Brush bread slices with egg.
Bake in the oven for at least 15 to 20 minutes or until the bread begins to dry.
In the meantime, melt the butter for the béchamel sauce. Add the flour. Mix well. Cook for 5 minutes. Add the milk, whisking vigorously.
Add the vegetables to the béchamel sauce and simmer over low heat for 10 to 12 minutes or until vegetables are al dente.
At the end of cooking, add the eggs and fresh thyme. Adjust seasoning if necessary. Stir gently.
Spoon vol-au-vent sauce on the bread cups. Serve with a garden salad.

Hubert’s tip: This super easy to make vegetarian vol-au-vent can also be prepared with leftover poultry, meat, fish or seafood. The perfect recipe to make on weeknights!