Bruschetta with Vegan Poached Egg, Mushroom Bacon, and Avocado Sauce
Breakfasts • European
Description
This recipe was shared by vegan chef John Smith. It is a complex dish that utilizes molecular gastronomy.
Ingredients
- Tofu 5 oz
- Black Salt 0 oz
- Water 5 fl oz
- Agar-Agar 0 oz
- Sweet Potato 5 oz
- Cashew sour cream 10 oz
- Sweet Pepper 0 oz
- Dry yeast 0 oz
- Smoked salt 0 oz
- Cilantro 0 oz
- Basil 0 oz
- Avocado 5 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.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!