Vegan Poached Eggs on Sourdough Toast with Avocado
Ingredients
Yolk
- 130ml plant milk (I used 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
Preparation
Place all the yolk ingredients into a blender and blend briefly until combined.
Pour into a saucepan with the heat on medium.
Gently whisk the yolk and wait for it to simmer.
Simmer for 1 minute until thickened and turn off the heat.
Pour into a bowl to cool and set.
Rinse your blender and place all the white ingredients into it and blend for a couple of minutes until thick and creamy.
Using poaching moulds or an egg poacher, oil the cups to prevent sticking.
Spoon 2-3 tablespoons of the white mixture into each cup and make a well in the center.
Make sure you leave a base of white or the yolk will leak out.
Give the yolk a good mix and spoon in 1 tablespoon of the mix into the well.
Cover the yolk with a little of the white mixture so no yellow can be seen.
Bring to a simmer a pan filled with about 2 inches of water.
Place the egg cups into the water and turn down the heat to a very gentle simmer.
Cover with lid and simmer for 10 minutes.
While the egg is poaching, prepare the toast and other bits for your breakfast.
After 10 minutes, gently remove the egg cups and spoon out the eggs onto your toast.
Serve immediately.
Tips
When making the white, keep blending the mixture until it reaches a creamy texture or use a hand blender.
Pour the yolk into a bowl to cool and set for easier handling when spooning into the white.
