Hello lovelies,

This is my first blog post of 2019!!! I have so much planned for this year. Last year was amazing, we had so much fun travelling to over 10 new countries, living in Bali, getting married and going on a honeymoon. This year I really want to focus on bringing you guys HEAPS of brand new content across my Instagram, YouTube, blog plus other big projects.

First up I want to share with you my Vegan Fried Egg recipe that I shared on my YouTube channel late last year. The response to this video was INSANE!! It’s now amassed over 260,000 views. Something I did not expect. It was featured in articles, news channels and instagram accounts. I realised I forgot to write down the recipe for my viewers so that they could easily access the recipe over and over again without having to rewatch the whole tutorial hence I am sharing here the written recipe. Not only is this recipe just a fun science experiment in the kitchen but also fun for vegans who do miss the classic ‘eggs on toast’ or the many children who suffer from egg allergies.

VEGAN FRIED EGGS

Makes approximately 6 eggs (3-4 serves)

Ingredients:

Yolk

170g Pumpkin, de-skinned (raw weight)

1 tbsp Nutritional Yeast

2 tbsp Corn Flour

2 tbsp Water

2 tbsp Olive Oil

1/4 tsp Kala Namak (Black Salt)

1/4 tsp Black Pepper

Pinch of Himalayan Salt

White

1/4 cup Rice Flour

1/4 cup Coconut/Soy Milk

1 tbsp Water

Large Pinch Himalayan Salt

Optional to serve:

1 Avocado

1/4 Lemon, juiced

Salt & Pepper to taste

Vegemite

How to make:

Place a pot of water over high heat. Bring to the boil, add the pumpkin pieces and boil until soft (fork glides through it).
Meanwhile make the ‘egg white’ by whisking together the ingredients in a bowl. Set aside.
Once the pumpkin in cooked, add to a food processor or blender with the rest of the ‘egg yolk’ ingredients. Blend until smooth. Mix should be thick but still able to run off a spoon.
Heat a large fry pan over medium-high heat. Once hot, add a drizzle of olive oil (1 tsp) to the pan, let oil get hot before adding 2 tbsp of the ‘egg white’ mix to the centre of the pan.
Place the lid on for 10 seconds. Remove lid and add 1 tbsp of yolk mix, poured into centre of the white. Return lid for another 30 seconds or until the ‘egg white’ starts to get a bit crispy on the edges.
Scoop egg onto serving dish. Continue steps 4 & 5 until all egg white is used up/you’ve cooked the desired amount.
Serve on toast with smashed avocado and Vegemite (or any kind of dish!!).

Recipe Notes:

You might like to just use the yolk recipe for ‘dippy toast soldiers’. The yolk recipe also makes enough for at least 4 serves so you can store extra mix in the fridge for the week.