Perfect your poached egg (it's easy with our guide!) and top toasted muffins with Quorn Sausage Patties for a vegetarian twist on the classic Eggs Benedict. Don't forget the Hollandaise!
Serves 2
15
mins
Easy
388 cals (Per serving)
27g of fat
Ingredients
4 Quorn Sausage Patties
1 tbsp oil
2 muffins, sliced in half
1 tsp malt vinegar
4 eggs
100g jar of hollandaise sauce
1 handful of rocket leaves
Method
Heat the oil in a large frying pan and gently cook the Quorn Sausage Patties for 7 minutes then set aside.
Lightly toast the muffin halves until golden brown.
Bring a pan of water to the boil, swirl in a little malt vinegar then begin to poach your eggs.
Gently heat the hollandaise sauce over a low heat.
Place some rocket then a sausage pattie onto the toasted muffin, top with the poached egg and a drizzle of hollandaise sauce.