Vegan Oeufs en Croustades à la Béarnaise

[Vegan Poached Eggs and Mushrooms, Béarnaise Sauce]

...Julia gives no introduction at all for this recipe...it's one of the variations on recipes in the EGGS chapter...

...so the first thing you need are some vegan poached eggs...I've made them several times before...and again...I followed this recipe for the vegan whites...VEGAN OEUFS POCHÉS

...the agar and cornstarch make them stiffen up as they cool...

...but instead of using the potato center for the yolk...like I do for hard boiled vegan eggs...I made Sam's vegan egg yolk...just a little thicker so that it would remain jiggly in the vegan poached egg...

...let the white set up in my big spoon for a sort of egg shape...

...then I scooped out a little divot...

...and filled that with some of the vegan egg yolk...

...and then covered it with another thin layer of the vegan egg white mixture...

...now on to the sauce...mince some shallot or green onion...

...and then mince some mushrooms and wring them out in a clean towel...now...I think you can probably skip that part...as the minced mushrooms don't really need to be that dry for this sauce...IMO...

...saute the mushrooms and the onions together...

...then sprinkle on the flour...

...and then the port...and let that cook for a minute or so...

...then add the vegan cream...this is almond cream...

...and then cook and continue to add the cream...

...until nice and thick...

...then make your croustade of choice...mine is just toast...but Julia also suggest pastry cups if you want to be all fancy like that...

...spoon over some of the sauce...

...then warm the vegan poached egg...

...and add it on top of the croustade/sauce...

...and top with some more sauce...

...and it makes a very pretty dish...

...it would be perfect for a brunch...

...the flavors all go together quite nicely...

...and it was pretty delicious...

Substitutions: Vegan Egg White
Vegan Egg Yolk
...almond cream for the cream...just a thicker version of homemade almond milk...
Earth Balance for the butter

Mastering the Art of French Cooking (p. 120)

Vegan Oeufs à la Fondue de Fromage

[Vegan Poached Eggs on Canapés with Cheese Fondue Sauce]

...Julia says this sauce is "especially good for eggs"...

...start off by cooking some shallots or green onions for a couple of minutes without browning them...

...then add a small clove of minced garlic...

...then add some wine...

...and some stock...I used this stock base...

...thicken with cornstarch and add cream...I used cashew cream...and then add the cheese...I used Miyoko's Aged Cheddar...

...add salt, pepper and freshly grated nutmeg...

...prepare your Vegan Canapés...

...and this time instead of forming my vegan egg whites in spoons...I decided to just pour it free form onto a plate and let it set up there...

...carefully lifted it onto the Canapés

...letting the whites set up flat like this actually worked out better...I may try that for 'fried eggs' sometime too...

...and then added Sam's VEGAN TOAST DIPPING SAUCE (VEGAN EGG YOLK)...for the yolk...

...and we served the Oeufs like that...although Julia says to add the sauce and the cheese and run it under the broiler...

...I thought this presentation was prettier...

...and we had our cheese sauce in the gravy boat...

...and just poured that over our eggs at the table...

...it was really delicious...deep rich flavors of wine and cheese and a hint of garlic...

Substitutions

...subs from the VEGAN OEUFS POCHÉS
...Sam's VEGAN TOAST DIPPING SAUCE (VEGAN EGG YOLK)
...Vegan Canapés

Mastering the Art of French Cooking (p. 118)

VEGAN OEUFS SUR CANAPÉS...OEUFS EN CROUSTADE

[Vegan Poached Eggs on Canapés, Artichoke Bottoms, Mushroom Caps, or in Pastry Shells]

...well as the title suggests...you can pretty much put a poached egg on top of just about anything...and Julia says there is a 'practically limitless series of elegant little hot first courses or luncheon dishes'...

...and this one is pretty simple...

...first you'll need to make the VEGAN OEUFS POCHÉS...which is just a sort of white sauce thickened with agar agar and cornstarch...

...I usually 'form' that into a sort of egg shape in a large kitchen spoon...and in the past I've made the vegan 'yolk' using potato...

...but this time...I've used Sam's VEGAN TOAST DIPPING SAUCE (VEGAN EGG YOLK)...

...it's perfect for this recipe...

...I scooped out a little divot from the vegan egg white...

...and I'm using a vegan (probiotic two ingredient) scone for the croustade...

...arranged the egg white on top of the croustades...

...and spooned over some of the yolk...

...served with coffee...

...a really perfect breakfast...I'll be making this again...

Substitutions

...subs from the VEGAN OEUFS POCHÉS
...Sam's VEGAN TOAST DIPPING SAUCE (VEGAN EGG YOLK)
...any type of vegan croustade...
Mastering the Art of French Cooking (p. 118)

VEGAN SCRAMBLED EGGS

[Oeufs Brouillées]

...this is one of those odd recipes that has the title in English and the subtitle in French...but Julia describes the French scrambled eggs and barely able to hold their shape...and custard-like and creamy...which doesn't really sound all that good to me...even when I ate scrambled eggs, I ate them well done...

...and I was surprised that I had not already done this recipe as well...

...so I gathered some ingredients to make vegan scramble-able eggs...tofu, besan, nutritional yeast and vegan chicken brouillon...

...and added a couple more not so typical ones...Kala Namak (sulphur-y tasting salt), and tapioca starch for a little bit of gumminess...and blended that all up in the food processor...

...melted some vegan butter...

...and poured in the vegan egg mixture...

...Julia says that the creaminess of French eggs comes from stirring the eggs over gentle heat until they slowly thicken...so that's what I'm trying to do as well...

...and there you have it...creamy and thick vegan eggs...pretty simple to execute...but it does take a while...

Substitutions:

Vegan Butter - we used Earth Balance

...for the Vegan Egg

1 box silken tofu
1/4 cup almond milk
3 T Besan powder
2 T nutritional yeast
1 t tapioca starch
1/2 t Kala Namak
1 t Vegan Chicken broth powder

blend together

...recipe at Mastering the Art of French Cooking....(p. 125)