Bruschetta with vegan poached egg, mushroom bacon and avocado sauce
4 servings
15 minutes
The recipe was shared by Perelman People vegan chef Kirill Gubin. A complex dish using molecular cuisine.
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.
- Water: 140 ml
- Agar-agar: 4 g
2
Mix tofu and black salt and blend them. Add the resulting mixture to the saucepan with agar-agar. The egg white for the poached egg is ready.
- Tofu: 160 g
- Kala namak (black salt): 8 g
- Agar-agar: 4 g
3
Blend the baked sweet potato with salt until smooth. The yolk is ready.
- Sweet potato: 80 g
4
Prepare vegan poached eggs and refrigerate them for 1 hour.
- Sweet potato: 80 g
5
Next, prepare the cheddar sauce. Mix 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.
- Cashew sour cream: 240 g
- Bell pepper: 60 g
- Dry yeast: 24 g
- Smoked paprika (pimenton): 4 g
6
For the avocado-golonese sauce, mix cilantro, basil, avocado, 80 grams of cashew cream, 8 grams of yeast, lime juice, olive oil, 80 ml of water and put it in a blender.
- Cilantro: 8 g
- Basil: 8 g
- Avocado: 80 g
- Cashew sour cream: 240 g
- Dry yeast: 24 g
- Lime juice: 8 ml
- Olive oil: 20 ml
- Water: 140 ml
7
Toast the grain bread in a dry pan. Drizzle each piece with cheddar sauce, add mini spinach on top, then a vegan poached egg and generously drizzle with avocado-golonese sauce. Top with a pinch of smoked paprika.
- Wholegrain bread: to taste
- Cashew sour cream: 240 g
- Baby spinach: to taste
- Sweet potato: 80 g
- Smoked paprika (pimenton): 4 g
