Vegetarian Eggs Benedict with Quorn Sausage Patties

Name: Vegetarian Eggs Benedict with Quorn Sausage Patties
Cook time: 15 min
Total time: 15 min
Yield: 2
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

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quorn sausage patties with eggs benedict vegetarian recipe

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!

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Serves 2

15 mins

Easy

388 cals
(Per serving)

27g of fat
(Per serving)

Made with Quorn Vegetarian Sausage Patties

See product See recipes

No Soy

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.
Season to taste with cracked black pepper.