Squeezy Veggie Breakfast Muffin
This Vegetarian Breakfast Muffin recipe is perfect for a quick, easy breakfast during warmer weather. It’s suitable for vegetarians and delicious as heck – perfect for any time of day!
- 4 servings
- 20 minutes
What you need
- 140g Primula Burger Cheese
- 2tbsp olive oil
- 250g fresh spinach
- 1 garlic clove
- 1/4tsp black pepper
- 1/4tsp chilli flakes
- 1.5 litres of water
- 1tbsp white wine vinegar
- 4 eggs, poached
- 4 English muffins, cut in half
How you do it
Wash, clean and dry the spinach. Heat the olive oil in a large frying pan over medium heat; lightly fry the garlic for about 2 minutes and remove it.
Add the spinach and mix until evenly coated with oil. Cover the pan, reduce the heat to low and cook for 5 minutes. Stir often or until the spinach is tender. Season with some pepper and chilli flakes, keep them warm and set aside.
Bring a pan of water filled at least 5cm deep to a simmer (the water temperature should be around 87C).
Add the white wine vinegar into the water and crack each egg into a bowl or onto a saucer (this makes it easier to slide into the pan).
Stir the water to create a gentle whirlpool to help the egg white wrap around the yolk. Slowly tip the egg into the centre and cook for 4 minutes.
Lift the egg out with a slotted spoon and drain it on kitchen paper. Keep the water at the right temperature for the other eggs, making sure that the water isn’t hot enough to overcook them.
Toast each English muffin. Spread the spinach on each muffin, top with an egg and a generous amount of Primula Burger Cheese, and serve at once.
