Let’s be honest: this isn’t anything like the classic version made with eggs and a buttery sauce. It is, however, a yummy alternative and a terrific brunch dish.
Combine the milks in a pan, add the bay leaves and garlic and bring to the boil. Remove from the heat and leave to infuse for 10 minutes.
Meanwhile, soak the crushed saffron threads in
When the milk has infused, discard the garlic and bay leaves. Heat the coconut oil in a pan and stir in the potato starch or cornflour until amalgamated. Over a medium heat, gradually whisk in the hot milk until thick and creamy. Add the saffron and its soaking liquid and the lemon juice. Mix the miso paste with
Toast the muffins. Meanwhile, heat the vegetable oil in a large frying pan, add the tofu (shaking off excess marinade) and the tomato slices. Fry the tofu on both sides until golden. Flip the tomatoes now and then.
To serve, top each muffin-half with a slice of ham (if using), tomato and tofu. Spoon over some of the sauce and sprinkle with chives. Serve immediately.
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