Easy Vegan Fried Eggs

Yolks

1. Boil or steam the butternut squash, carrots or pumpkin until soft. Drain any excess water.
2. Place the steamed vegetables along with all of the other ‘yolk’ ingredients into a high-speed blender and blend until very smooth. The consistency needs to be thick and gloopy. Set aside until needed.

Whites

1. Using a medium-sized bowl, whisk all of the ingredients together until very smooth. Set aside until needed.

Cooking

1. Using a large non-stick frying pan (with a lid), heat a little oil on medium then add 2 tablespoons of the egg white mixture. Fry for around 30 seconds.
2. Place 1 level tablespoon of the yolk mixture neatly into the centre of the white. Place the lid on and then cook for 2-3 minutes but don’t flip half way through. Remove with a spatula and cook the rest of the ‘eggs’ using the same method (you might need to add a little more oil to the pan).
3. After you’ve mastered the first one, you can try cooking multiple ‘eggs’ at the same time.

Serving suggestions: avocado, barbeque sauce, black pepper, breakfast muffins, brown sauce, full vegan breakfast, grilled tomatoes, rocket, toast with vegan butter, toasted bagels, wilted spinach

For use in additional recipes: in a breakfast muffin, on top of dirty fries, on top of fried rice, on top of nasi goreng and other street food dishes, on top of pizza, on top of smashed avocado on toast, to make vegan shakshuka