Ingredients

	to serve, gluten-free hamburger buns
	Veggie Burger
	1 cucumber chopped
	1 onion finely chopped
	1 red pepper finely chopped
	1 garlic clove finely chopped
	2 potatoes finely grated
	50 g Schär Mix Universal
	50 g ground walnuts
	3 tbsp tomato paste
	ketchup and/or mayonnaise to serve
	Poached Eggs
	15 g rucola
	2 eggs
	5 g shaved parmesan
	red pepper slices
	Hollandaise
	2 egg yolks
	1 tbsp water
	1 tsp apple cider vinegar
	1/2 tsp salt
	1/2 tsp pepper
	60 ml melted butter
	1 tbsp olive oil
	2 slices ham For Benedict's

Nutritional information

131 kcal

Calories

4.1 g

Fats

20.5 g

Carbs

4.9 g

Proteins

Veggie Burger, Poached & Benedict Eggs

Name: Quick Gluten Free Veggie Burger, Poached & Benedict Eggs
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: French

Features:

Cuisine:

France

For a classic breakfast, try our Egg Benedict - poached egg atop a burger bun, served with ham and hollandaise sauce.

For a lighter and healthier option, go for our poached egg dish, served with a side of fresh greens.

And for our vegetarian friends, our veggie Burger is the perfect choice - packed with fresh veggies and flavorful toppings that will leave you feeling satisfied and nourished.

45 min
Medium

Ingredients

to serve, gluten-free hamburger buns
Veggie Burger
1 cucumber
chopped
1 onion
finely chopped
1 red pepper
finely chopped
1 garlic clove
finely chopped
2 potatoes
finely grated
50 g Schär Mix Universal
50 g ground walnuts
3 tbsp tomato paste
ketchup and/or mayonnaise
to serve
Poached Eggs
15 g rucola
2 eggs
5 g shaved parmesan
red pepper slices
Hollandaise
2 egg yolks
1 tbsp water
1 tsp apple cider vinegar
1/2 tsp salt
1/2 tsp pepper
60 ml melted butter
1 tbsp olive oil
2 slices ham
For Benedict's

Directions

To get started with this gluten free veggie burger, poached & benedict eggs, you’ll need the following ingredients:

Steps

1 Done	Combine the chopped vegetables in a large bowl, finely grate the potatoes, add the flour, ground walnuts and tomato paste. Mix together, adding more flour if the mixture doesn’t hold together. Divide the mixture into 8 and shape each one into a round patty.
2 Done	Slice the buns in half and toast in a non-stick frying pan over medium heat. Remove then add the olive oil and patties, flattening and constantly turning them for 6-7 minutes. Spread vegan mayonnaise (for a vegan option) and/or ketchup on both halves of the buns. Place the patty on the bottom half of the bun and top with raw red onion rings and cucumber slices. Top with the lid.
3 Done	There are 2 methods in which you can cook the poached eggs. In the first one, bring a large pan of salted water to the boil. Crack an egg into a teacup and swirl to create a vortex in the middle of the water, gently sliding the egg into it. Reduce the heat and boil for 5 minutes. For the second method, gently drop the eggs in a large skillet of boiling water and vinegar, turning off the heat and covering with a lid. Remove the eggs after 5 minutes.
4 Done	Beat the egg yolks in a bowl until smooth. Add the water, vinegar and season with salt and pepper, placing the bowl over a pan of gently simmering water. Separately melt the butter and gradually add it to the bowl, and whisk continuously with a balloon whisk, until a smooth, thick sauce forms. Remove from the heat.
5 Done	Slice the buns and toast them in a tablespoon of olive oil, followed by the ham slices. Cook the meat for 1 minute per side. For the poached egg bun, firstly place the rucola leaves on it, then the egg and top with shaved parmesan and small red pepper slices. For the benedict bun, first place the ham slices, then the poached egg and top with hollandaise sauce.