Eggs Benedict Recipe: Cook Vegetarian Magazine

Eggs Benedict

Perfect for a lazy weekend breakfast

Ready in:
 15 to 30 mins

Eco Friendly Quick Make

  • 2 X Large Tomatoes
  • 1 X tsp White Wine Vinegar
  • 4 X medium or large eggs
  • 2 X Seeded bagels
  • 4 X slices of Quorn Ham
  • 4 X tbsp Hollandaise Sauce
  • 50g (2oz) Rocket
  • 1

    Heat the grill to high, season the cut sides of the tomatoes and grill for 3-4 minutes. Keep warm.

  • 2

    To poach the eggs, bring a deep pan of water to the boil. Pour in the vinegar and break each egg into a separate ramekin. Turn the heat down a little, swirl the water to create a whirlpool and gently pour an egg into the centre of the whirlpool to create a round shape. Cook for 2-3 minutes, then remove with a slotted spoon to a warm plate. Repeat with the remaining eggs.

  • 3

    Meanwhile, toast the bagels and top each half with a slice of Quorn Ham.

  • 4

    When the eggs are all done, add a tmoato half to each bagel, a poached egg and a spoonful of hollandaise sauce. Serve with a handful of rocket scattered on top.

Eggs Benedict Recipe: Cook Vegetarian Magazine

Eggs Benedict was taken from COOK VEGETARIAN

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