BENNYS

1 x english muffin
2 x poached egg
60g hollandaise sauce
10g micro greens

For bacon and sausage:
2 x sausages, sliced lengthways
4 rashers bacon

For mushroom and spinach:
120g mushrooms, sliced in half
120g wilted spinach

For seitan and avocado:
1 x seitan fillet, sliced lengthways
120g smashed avocado
60g tomato salsa

Slice the English muffin in half, and toast both halves on the grill in butter.
Cook your toppings, ensuring core temperature of 75 degrees is hit for at least 30 seconds.
Top the toasted muffins with toppings, then poached eggs, smoked hollandaise sauce and then garnish with micro greens.
Ensure hollandaise sauce is kept warm during service.
Serve as pictured on a brunch plate.