Vegan fried egg

Total: 40 min. | Active: 40 min.
vegan, lactose-free, healthy and balanced
Nutritional value / person: 336 kcal
, Fat: 18 g
, Carbohydrate: 34 g
, Protein: 7 g


4 person


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Vegan egg yolk

200 g carrots, thinly sliced
salted water, boiling
2 pinches turmeric
2 pinches salt
1 tsp Maizena cornflour
1 tbsp water

Vegan egg white

2 dl coconut milk
50 g white flour
¼ tsp salt


oil for frying

To serve

1 avocado, thinly sliced
½ tbsp lemon juice
salt and pepper to taste
4 slices bread, roasted
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How it's done

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Vegan egg yolk

Cook the carrots in boiling salted water for approx. 25 mins. until very soft, drain well, transfer to a measuring cup. Add the turmeric, season with salt, puree until very smooth, return to the pan. Mix the cornflour with the water, add to the carrot puree, bring to the boil over a medium heat, stirring constantly. As soon as the mixture thickens, remove the pan from the heat and continue to stir for approx. 2 mins., allow to cool slightly.

Vegan egg white

Place the coconut milk and flour in a bowl, mix well, season with salt.


Heat the oil in a non-stick frying pan. Reduce the heat, add a quarter of the vegan egg white mixture to the pan per egg, cook over a medium heat for approx. 30 secs. Pour ¼ of the egg yolk mixture in the middle of the egg white, cover and cook for approx. 3 mins.

To serve

Drizzle the avocado with the lemon juice, season, place on top of the bread. Place the vegan fried eggs on top.

Good to know
Note: Use kala namak salt instead of regular salt. This provides the typical egg aroma. Kala namak salt, also known as Himalayan black salt, is a volcanic rock salt. It is available in larger Coop supermarkets.

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