Ready in
10 minutes
Difficulty
Very Easy
Servings per
Serves 1 person (1 avocado for 2 people)
Ingredients
-
4 slices of rustic bread
-
300g spinach leaves
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20g sun-dried tomatoes
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2 garlic cloves
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Extra Virgin Olive Oil
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1 ripe avocado
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50g Vegan Cream Cheese
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A pinch of turmeric
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Salt
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30ml water
-
5ml apple cider vinegar
-
2 packs of Vegan Scramble
Presentation
Procedure
Toast the 4 slices of rustic bread.
In a non-stick pan, pour about 20ml of extra virgin olive oil, add two crushed garlic cloves (with skin) and the 20g of sun-dried tomatoes cut into pieces.
Cook on low heat for a minute, then add the roughly chopped spinach and a pinch of salt.
Cook on medium-low heat for about 1 minute, until the spinach wilts, then turn off the heat.
Prepare the sauce by combining all the ingredients and mixing them well with a whisk or fork until you get a smooth sauce.
Heat 20ml of extra virgin olive oil and cook the Vegan Scramble over low heat for 2-3 minutes, until they are soft and moist, not overcooked. Season the vegan eggs with a bit of salt and pepper.
To complete the dish, spread the spinach on the toasted bread, add the avocado sliced or mashed with a fork.
Place the vegan eggs and the béarnaise sauce on top. Serve immediately and enjoy this delicious and nutritious vegan dish!
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