Tofu eggs with herbs, bacon, avocado and hollandaise
|¼ cup||White wine vinegar|
|1||Salt & freshly ground pepper|
|1 tbsp||Olive oil|
|100 g||Tofu, soft|
|½ cup||Fresh herbs, e.g. basil, chervil, parsley|
|4 slices||Wholegrain bread/toast|
- To make the hollandaise; melt the butter and set aside.
- Put the vinegar and water into a small saucepan and reduce until half the amount. Pour into a small bowl that will fit over a saucepan half-filled with simmering water. Add the egg yolks and whisk until thick.
- Whisk in the slightly cooled butter until you have a thick sauce. Add the juice of ½ a lemon and season to taste.
- Heat a pan and add the olive oil. Gently whisk the eggs with the crumbled tofu. Add the herbs and cook gently until just set. Serve with slices of avocado, crispy bacon, buttered toast and hollandaise.