Spicy Vegetarian Eggs Benedict with Chilli Crisp

Spicy Vegetarian Eggs Benedict with Chilli Crisp

Spicy Vegetarian Eggs Benedict with Chilli Crisp

This vegetarian twist on the classic Eggs Benedict brings together globally inspired flavours and textures. The crispiness of sweet potato and quinoa patties replaces the traditional English muffin, while Lao Gan Ma’s renowned spicy chilli crisp in oil infuses the dish with bold, umami-rich heat. Finish it off with silky poached eggs, garlicky mushrooms, and a drizzle of spicy hollandaise for a truly indulgent brunch.

Spicy Vegetarian Eggs Benedict with Chilli Crisp

Andrew Harrington

Servings

4

Prep Time

40 minutes

Cook Time

20 minutes

Cuisine

Asian

Category

Breakfast

This vegetarian twist on the classic Eggs Benedict brings together globally inspired flavours and textures. The crispiness of sweet potato and quinoa patties replaces the traditional English muffin, while Lao Gan Ma’s renowned spicy chilli crisp in oil infuses the dish with bold, umami-rich heat. Finish it off with silky poached eggs, garlicky mushrooms, and a drizzle of spicy hollandaise for a truly indulgent brunch.

Spicy Vegetarian Eggs Benedict with Chilli Crisp

Ingredients

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    • 200 ml white wine vinegar

    • 4 L water

    • 8 eggs

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    • 1 kg sweet potatoes, peeled and roughly chopped

    • 360 g cooked quinoa

    • 8 thyme sprigs

    • 1 egg, lightly beaten

    • 125 g plain flour

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    • 1 L KNORR Gluten-Free Hollandaise Sauce

    • 60 g bottled spicy chilli crisp in oil - Lao Gan Ma

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    • 40 ml extra virgin olive oil

    • 2 garlic cloves, crushed

    • 10 portobello mushrooms, sliced

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    • Grilled asparagus

    • Roasted tomatoes

    Directions

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      1. Bring 4 L of water to a gentle simmer in a deep pan. Add the white wine vinegar.

      2. Create a whirlpool in the water using a spoon. Carefully crack an egg into a cup or ladle, then slide it into the center of the whirlpool.

      3. Poach for about 3 minutes until the egg whites are set but the yolks remain runny.

      4. Remove with a slotted spoon, drain, and keep warm. Repeat for all eggs.

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      1. Steam the sweet potatoes until soft, then mash until smooth.

      2. Mix in the cooked quinoa, thyme, beaten egg, and flour. Season with salt and cracked black pepper.

      3. Form into small patties (20 portions for 10 serves) and refrigerate for 45 minutes to set.

      4. Shallow-fry the patties in oil until golden and crispy on both sides. Drain and keep warm

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      1. Gently heat the KNORR Hollandaise Sauce in a pan over low heat.

      2. Stir in the spicy chilli crisp oil until well combined. Keep warm.

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      1. In a bowl, toss the sliced portobello mushrooms with olive oil, crushed garlic, and a pinch of salt.

      2. Heat a frying pan over medium heat, then sauté the mushrooms until golden brown. Remove from heat and keep warm.

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      1. Arrange the golden sweet potato patties on each plate.

      2. Top each patty with sautéed mushrooms, followed by two poached eggs.

      3. Generously spoon the spicy chilli oil hollandaise over the eggs.

      4. Drizzle with additional chilli crisp oil for extra heat.

      5. Serve alongside grilled asparagus and roasted tomatoes for a complete meal.
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