Spicy Vegetarian Eggs Benedict with Chilli Crisp
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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
Rated 5.0 stars by 1 users
Category
Breakfast
Cuisine
Asian
Author:
Andrew Harrington
Servings
4
Prep Time
40 minutes
Cook Time
20 minutes
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.
Ingredients
Poached Eggs
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200 ml white wine vinegar
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4 L water
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8 eggs
Sweet Potato & Quinoa Patties
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1 kg sweet potatoes, peeled and roughly chopped
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360 g cooked quinoa
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8 thyme sprigs
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1 egg, lightly beaten
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125 g plain flour
Chilli Oil Hollandaise
Fried Mushrooms
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40 ml extra virgin olive oil
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2 garlic cloves, crushed
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10 portobello mushrooms, sliced
To Serve
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Grilled asparagus
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Roasted tomatoes
Directions
Poached Eggs
Bring 4 L of water to a gentle simmer in a deep pan. Add the white wine vinegar.
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.
Poach for about 3 minutes until the egg whites are set but the yolks remain runny.
Remove with a slotted spoon, drain, and keep warm. Repeat for all eggs.
Preparing the Sweet Potato & Quinoa Patties
Steam the sweet potatoes until soft, then mash until smooth.
Mix in the cooked quinoa, thyme, beaten egg, and flour. Season with salt and cracked black pepper.
Form into small patties (20 portions for 10 serves) and refrigerate for 45 minutes to set.
Shallow-fry the patties in oil until golden and crispy on both sides. Drain and keep warm
Making the Chilli Oil Hollandaise
Gently heat the KNORR Hollandaise Sauce in a pan over low heat.
Stir in the spicy chilli crisp oil until well combined. Keep warm.
Sautéing the Mushrooms
In a bowl, toss the sliced portobello mushrooms with olive oil, crushed garlic, and a pinch of salt.
Heat a frying pan over medium heat, then sauté the mushrooms until golden brown. Remove from heat and keep warm.
Assembly & Serving
Arrange the golden sweet potato patties on each plate.
Top each patty with sautéed mushrooms, followed by two poached eggs.
Generously spoon the spicy chilli oil hollandaise over the eggs.
Drizzle with additional chilli crisp oil for extra heat.
Serve alongside grilled asparagus and roasted tomatoes for a complete meal.
Recipe Note
Chef’s Tip
Lao Gan Ma is the perfect choice for this recipe, offering an addictive crunch and bold flavour. It’s widely available at supermarkets and Asian grocers. For an extra fiery kick, add an extra spoonful of chilli oil just before serving.
Enjoy this contemporary, flavour-packed version of Eggs Benedict!