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Trio Eggs Spinach with Poached Quorn Meat Free Mince

A simple and nutritious dish that is healthy and suitable for all occasions! Packed with lots of protein and fibre from spinach, paired with a trio combination of eggs that give a distinct flavour. What’s more, add some Quorn Mince for some additional texture and extra protein and fibre boost!

Serves 4

25 mins

A Challenge

Vegetarian Quorn Mince product packaging with nutritional information

Made with Quorn Meat Free Mince

High in Protein

Gluten Free

Low in Saturated Fat


  • 100g Quorn Meat Free Mince
  • 10 cloves whole garlic – peeled and deep fried till golden brown
  • 3 salted egg yolks – flattened and steamed for 6 – 8 minutes, quartered
  • 1 century egg – diced
  • 2 tbsp oil
  • 500ml vegetables consommé (refer recipe below)
  • 4 tsp Hua Tiao Chiew
  • ½ tsp salt
  • ¼ tsp sugar
  • ¼ tsp white pepper powder
  • 1-2 tbsp corn starch solution (1:1 solution of corn starch and water)
  • 1 egg white - beaten
  • 250g Chinese spinach – cut 2 inches long
  • 10g wolfberries – soaked in lukewarm water until plump for garnish

Vegetable Consommé:

  • 300g Chinese cabbage
  • 300g celery
  • 300g carrot
  • 200g white onion
  • 200g dried soy bean – soaked in water for an hour
  • 10g white peppercorn
  • 3L water


  1. In a wok over medium heat, add oil & vegetable consommé and bring to a boil.
  2. Add fried garlic, Quorn Meat Free Mince, salted egg yolk and century egg. Mix well
  3. Add Hua Tiao Chiew, salt, sugar and white pepper powder to the mixture.
  4. Thicken with a dash of corn starch solution.
  5. Add spinach to the sauce and allow the mixture to simmer for a few minutes.
  6. Slowly pour in the beaten egg white, stirring to mix.
  7. To serve, remove spinach and place it in the centre of the serving bowl or plate. Pour the thickened sauce over it and garnish with soaked wolfberries.

Vegetable Consommé:

  1. Dice all vegetables
  2. In a large stock pot, bring 3L of water to boil, and add in all ingredients then bring to boiling
  3. Simmer over a low heat for an hour or until the liquid has reduced to about 1 litre
  4. Remove the vegetables and store the stock for use.

Recipe Inspiration

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