Vegetarian Breakfast Muffin - Primula
 
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Vegetarian 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!
What you need
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
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.
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