Eggs Benedict

Perfect for a lazy weekend breakfast

 0 Reviews

Recipe by AFrecknall
Serves 4
Ready in 15 to 30 mins

Ingredients

  • 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

How To Cook

  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.
Vegetarian Giveaways

Comments

0 people have helped to review this recipe.

Leave a Comment

You must sign in or register to leave a comment.

You might also like

Persimmon Porridge
 0 Reviews
Pancakes with Rhubarb
 0 Reviews

My Cookbook

Keep all your favourite recipes in one place, upload your own, rate other users' creations and sign up to our newsletter packed with exclusive giveaways, news and tips by registering today.

Vegetarian Giveaways

Like this recipe?

Share this with friends!

On Sale Now!

February issue of CookVeg is available now
Supermarket logos Subscribe Today

Cook Vegetarian Magazine

You might also like

Brussel Sprout and Potato Croquette
No rating - be the first!
Quorn Tikka
No rating - be the first!
Creamed Brussel Sprouts with Nutmeg
No rating - be the first!

Cook Vegetarian! Magazine
http://www.cookveg.co.uk/

Eggs Benedict
  • Serves 4
  • Ready in 15 to 30 mins
    Ingredients
  • 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
    How to Cook
  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.