Ingredients per serve


Mac and Cheese Patties

Beetroot Hollandaise

  • Canned beetroot, drained well 300.0 g
  • KNORR Hollandaise Sauce Gluten Free 1L 600.0 ml


  • Eggs 20.0 x

Other Ingredients

  • Instant mac and cheese 1.0 kg
  • Eggs, lightly beaten 3.0 x

To Serve

  • Streaky bacon rashers 20.0 x
  • Kale, trimmed 250.0 g

A traditional comfort favourite is given a breakfast twist. When broken, the runny egg yolk will ooze out into the dish to deliver a creamy egg-flavoured mac and cheese with each spoonful.



  1. Mac and Cheese Patties

    • Prepare instant macaroni and cheese according to packet instructions. Cool, then stir through half the flour. Season.
    • Whisk eggs with 150 ml water to prepare the egg wash.
    • Form mac and cheese mixture into 20 small patties. Gently toss in the remaining flour, then dip into the prepared egg wash. Coat generously in KNORR Potato Flakes GF and place on a lined tray. Cover and refrigerate for 45 minutes.
  2. Beetroot Hollandaise

    • Blend beetroot until nearly smooth.
    • Gently warm KNORR Hollandaise Sauce GF in a pan. Add the pureed beetroot and stir until the sauce is well-combined and warmed through. Cover and keep warm.
  3. Eggs

    • Add a little vinegar to a pan of simmering water, around 5 cm deep. Crack eggs into a cup or ladle. Create a whirlpool in the water and gently drop the eggs. Poach for around 3 minutes for a traditional runny yolk. Remove and keep warm.
  4. Other Ingredients

    • Deep fry kale leaves until crisp. Drain on paper towel.
    • Deep fry mac and cheese patties until golden and warmed through. Drain on paper towel.
    • Fry bacon until crisp and golden. Drain on paper towel.
  5. To Serve

    • Place mac and cheese patties on serving plates. Top with bacon, kale leaves and two eggs. Spoon over the beetroot hollandaise and serve.