Vegan 'Eggs' Florentine with Spinach and Hollandaise
Ingredients
Yolk
- 130ml plant milk (unsweetened soya milk)
- 1.5 tbsp cornflour
- 1 tbsp nutritional yeast
- 1/4 tsp black salt
- 1/4 tsp turmeric
- 1/2 tsp English mustard
White
- 200g firm silken tofu
- 1 tbsp cornflour
- 1 tsp agar agar
- 1/4 tsp black salt
- 2 tbsp plant milk
For Serving
- Toasted sourdough muffins
- Spinach
Hollandaise Sauce
- See yolks and whites
- Additional seasonings
Preparation
Prepare Yolk Mixture
Blend yolk ingredients until combined.
Pour into a saucepan and heat on medium.
Whisk and simmer until thickened.
Remove from heat and cool.
Prepare White Mixture
Blend white ingredients until creamy.
Assemble 'Eggs'
Oil egg poaching cups.
Spoon white mixture, create wells, and add yolk mixture.
Cover with white mixture.
Simmer in water-filled pan for 10 minutes.
Serve
Remove eggs from cups and place on toasted muffins with spinach.
Top with hollandaise sauce.