Poached Egg Béchamel Bowls

Servings: 2 Total Time: 35 mins
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Indulge in this French-inspired bread bowl, featuring creamy vegan béchamel sauce and poached vegan eggs. Ready in just 35 minutes, it’s a sophisticated yet comforting dish perfect for brunch or a cozy meal!

Also it’s so fun to eat! I love bringing this dish out for brunch parties.

Poached Egg Béchamel Bowls

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Prep Time 15 mins Cook Time 20 mins Total Time 35 mins
Servings: 2
Courses:

Description

Ready in ~35 mins!
x2 servings

Ingredients

Cooking Mode Disabled

Béchamel Sauce

Bowl

Instructions

  1. Make the Béchamel Sauce

    Melt the vegan butter in a saucepan over medium heat.
    Add the flour and whisk constantly for about 2 minutes to form a paste (roux).
    Gradually pour in the warmed vegan milk, whisking continuously to prevent lumps.
    Stir in the nutritional yeast, Dijon mustard, and a pinch of nutmeg powder.
    Season with salt and ground black pepper to taste.
    Continue to whisk until the sauce is creamy and fully blended. Remove from heat and set aside.

  1. Prepare the Bread Bowls

    Slightly toast the bread bowls to warm them up and give them a subtle crisp.
    Cut a circular hole in the top of each bread bowl and remove the inner bread stuffing, leaving the hollowed-out bread ready to be filled.

  1. Cook the Vegan Poached Eggs (I used from Yo Egg Foods)

    Bring a pot of water to a boil.
    Add the frozen vegan poached eggs (YoEgg Foods) to the boiling water and cook for about 10 minutes.
    Carefully remove the eggs with a slotted spoon and set aside.

  1. Assemble the Bowls

    Pour the warm béchamel sauce into the hollowed-out bread bowls, filling them about ¾ full.
    Gently place a cooked vegan poached egg on top of each bread bowl.
    Garnish with a sprinkle of ground black pepper.

  1. Serve and Enjoy

    Serve immediately.
    When ready to eat, use a knife or spoon to cut into the poached egg, letting the rich, runny yolk ooze into the creamy béchamel sauce.