VEGAN

Bruschetta with Vegan Poached Egg, Mushroom Bacon, and Avocado Sauce

Breakfasts | European cuisine

⏳ Time

15 minutes

🥕 Ingredients

🍽️ Servings

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.