Transitioning to being Whole Food Plant based was a gradual process for my family and me. It has taken a few years not to crave eggs, but as my repertoire has expanded, eggs have gradually lost their appeal. However, I still love the idea of some of the egg-based dishes I used to enjoy. Now that I have the confidence and the tools, I decided to ask myself what it was I missed about eating eggs. When I thought about it, it wasn’t that I wanted to eat an egg specifically; I realised it had more to do with what the egg was in (as the main ingredient) and more often the situation when I might have ordered them (when I was eating out and wanted something that didn’t have meat).
Top of my list of dishes I wanted to tackle was “Eggy bread”. When I was wee, my Mum used to make us “Eggy bread”. It was always a savoury dish, never sweet. (I’ve since learned that other people always expect it to be sweet, with things like bananas and maple, but I didn’t know that until my twenties.) You might know Eggy bread by another name; it’s widely known as French Toast or pain perdu (in France). Why did I miss it? For me it is the savoury, sometimes, crispy coating around a bread (if it’s made with a homemade sourdough bread it’s even better).
After I started developing this recipe, I realised this batter has many applications, and you’ll start to see it used in a variety of ways, including a killer quiche, a fearsome frittata as well as in this most excellent eggy bread (french toast). If you didn’t love my scrummy scramble recipe and terrific tofu florentine these should hopefully win you over. Developing this recipe was definitely great to practise for re-imagining a dish as wholefood plant-based.
In a plant-based egg(less) recipe, it’s all the about the chickpea, not chicken. Chickpea flour to be precise, also known as gram flour or besan, it makes a nice batter which does improve with time, it will keep in the fridge for unto 5 days.
- 250ml plant-based cream
- 30g chickpea flour
- 15g / 4 tsp nutritional yeast
- 4g / 1 tsp onion powder
- 1.5g / 1/2 tsp mustard powder
- pinch of ground turmeric
- 1/4 – 1/2 tsp sea salt, use less if using fine ground sea salt instead of crystals like Maldon.
- 1/4 – 1/2 tsp garlic powder, some garlic powders vary greatly, from fine ground to almost granular
Mix all the ingredients together in a flat based bowl, big enough to dip your bread in.
If you plan to make this as a savoury dish, consider adding a pinch of pepper and some stock powder – it may take some experimentation as they vary greatly in taste.
Let it rest for half an hour to an hour.
Bread – it needs to be a sourdough or ciabatta style bread unless you use stale bread as your basic white loaf will be soggy.
Dip your slices of bread into the batter and cook each side on a lightly oiled pan until golden.
For topping ideas have a look at: