for 4 person

Vegan egg yolk

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

Vegan egg white

2 dl	coconut milk
50 g	white flour
¼ tsp	salt

Eggs

oil for frying

To serve

1	avocado, thinly sliced
½ tbsp	lemon juice
	salt and pepper to taste
4 slice	bread, roasted

How it's done

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.

Eggs

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.

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