Bruschetta with Vegan Poached Egg, Mushroom Bacon, and Avocado Sauce
⏳ Time
15 minutes
🥕 Ingredients
16
🍽️ Servings
4
Description
This recipe was shared by vegan chef John Smith. It is a complex dish that utilizes molecular gastronomy.
Ingredients
- Tofu - 5.6 oz
- Black Salt - 0.3 oz
- Water - 4 fl oz
- Agar-Agar - 0.1 oz
- Sweet Potato - 2.8 oz
- Cashew sour cream - 8.5 oz
- Sweet Pepper - 2.1 oz
- Dry yeast - 0.8 oz
- Smoked salt - 0.1 oz
- Cilantro - 0.3 oz
- Basil - 0.3 oz
- Avocado - 2.8 oz
- Lime Juice - 0 fl oz
- Olive Oil - 0 fl oz
- Sourdough Bread - to taste
- Mini vegetables - to taste
Step by Step guide
Step 1
Prepare vegan poached eggs. Pour 60 ml of water into a saucepan and add agar-agar. Cook the agar-agar over medium heat for 5 minutes.
Step 2
Blend the tofu and black salt together in a blender. Add the resulting mixture to the saucepan with the agar-agar. The egg white for the poached egg is ready.
Step 3
Blend the roasted sweet potato with salt until smooth. The yolk is ready.
Step 4
Shape the vegan poached eggs and place them in the refrigerator for 1 hour.
Step 5
Next, prepare the cheddar sauce. Combine 160 grams of cashew cream, roasted red bell pepper, 8 grams of yeast, paprika, and blend everything until smooth in a blender. The sauce is ready.
Step 6
For the avocado-golonez sauce, combine cilantro, basil, avocado, 80 grams of cashew cream, 8 grams of yeast, lime juice, olive oil, and 80 ml of water, then transfer to a blender.
Step 7
Toast the grain bread in a dry skillet. Drizzle each slice with cheddar sauce, top with baby spinach, then add a vegan poached egg and generously drizzle with avocado hollandaise sauce. Finish with a pinch of smoked paprika on top.
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