ingredients
For the scrambled eggs
1 pack Beamy plant-based egg mix
- 240 ml refrigerated cold water (3–4°C)
- A drizzle of oil
For the hollandaise sauce
- 150 g plant-based butter
- 20 g vinegar or lemon juice
- Salt, to taste
For the garnish
- 2 slices bread
- 15 small asparagus spears
- Oil, as needed
- Chives or chilli oil (optional)
method
1
Pour the contents of the Beamy packet into a bowl. Add the refrigerated cold water and whisk vigorously until evenly combined.
2
Pour the contents of the Beamy packet into a bowl. Add the refrigerated cold water and whisk vigorously until evenly combined.
3
Transfer the remaining half of the mixture to a bowl and place it over a bain-marie. Slowly pour in the previously melted plant-based butter while whisking continuously. Add the vinegar or lemon juice and salt, then cook over the bain-marie for approximately 1 minute. If the sauce is too thick or contains lumps, add a little water and blend until smooth.
4
Cook the asparagus in a frying pan with a drizzle of oil for approximately 10 minutes, until crisp. Meanwhile, toast the slices of bread.
5
Assemble the toast by arranging the asparagus on the bread, adding the scrambled eggs and finishing with the hollandaise sauce. If desired, garnish with chives or a drizzle of chilli oil and serve immediately.
