Vegetarian Eggs Benedict with Quorn Sausage Patties

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
(Per serving)

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

  1. Heat the oil in a large frying pan and gently cook the Quorn Sausage Patties for 7 minutes then set aside.
  2. Lightly toast the muffin halves until golden brown.
  3. Bring a pan of water to the boil, swirl in a little malt vinegar then begin to poach your eggs.
  4. Gently heat the hollandaise sauce over a low heat.
  5. Place some rocket then a sausage pattie onto the toasted muffin, top with the poached egg and a drizzle of hollandaise sauce.
  6. Season to taste with cracked black pepper.