In our house, this vegan egg yolk sauce is called “dippy toast”, and it’s always a breakfast favourite!
One of my favourite breakfasts in my pre-vegan days was eggs over easy with rye toast, bacon, and coffee. I ate so much of this in university, sometimes at all day breakfast places, or sometimes for brunch post university-shenanigans. There are days where I really miss the diner breakfast experience of being slightly hungover and dipping hot buttery toast. So I recreated this (minus the hangover) vegan egg yolk sauce for that dippy toast experience.
How to make a vegan diner breakfast experience
But now I have a toddler so sometimes it really does feel like I have a hangover. The experience is just as rejuvenating as it was in my early 20s. But dipping the yolk was the best part, so now you can have a LOT of vegan egg yolk sauce.
If you’d like to recreate the egg white as well, fry up some medium tofu to get a quick sear on each side, and you’ll get a similar texture! I’ll either make that and drizzle this yolk sauce on top, or I’ll just make my Viet Tofu Scramble to eat on the side for extra protein.
Serve this vegan egg yolk sauce with rye toast, fried tofu, and tempeh bacon with a pot of subpar coffee, and I’m transported back 15 years (oh god has it been that long?!)
Shockingly, one serving of this has 4 g of protein, which in the grand scheme isn’t a lot, but the nutritional yeast in this is doing a lot of the heavy lifting here! It’s not completely void of nutrition, so that’s a plus.
Use black salt (or kala namak) to get that classic eggy flavour, and a dash of turmeric for that bright yellow colour. It’s such a delicious sauce and I sometimes just make it as a snack to have with buttered toast. Both Bean and Eddie are such big fans of this that it’s always a hit for family breakfasts.
Vegan Egg Yolk Sauce
Ingredients
- 2 tbsp vegan margarine/butter
- 1/4 cup nutritional yeast
- 2 tbsp cornstarch
- 1 cup water
- 1/4 tsp ground turmeric
- 1/8 tsp black salt
- a dash of ground black pepper
- 4 pieces of vegan buttered toast to dip!
Instructions
- In a saucepan, melt 2 tbsp of vegan margarine over medium heat
- In a small bowl, combine 1/4 cup nutritional yeast, 2 tbsp cornstarch, 1 cup water, 1/4 tsp ground turmeric, 1/8 tsp black salt, and a dash of black pepper and whisk to combine.
- Once the vegan margarine is melted, quickly whisk in the cornstarch mixture and whisk continuously until the mixture thickens. It'll be the consistency of runny egg yolk!
- Pour into a bowl and serve immediately with vegan buttered toast.
Brenda says
I’ve seen a few renditions of this, and I’m always tempted to try it, but… I also think turmeric is an extremely effective way to ruin anything. I’m not going to ask if you can taste it, because people who don’t despise an ingredient never seem to be able to taste it, but I will ask is it necessary? If I don’t care what colour my egg sauce turns out, could I just skip it? I suppose I can try that myself and find out, but I just figured I’d ask if you had any insight?
Jackie says
I think you can totally skip it! It’s really just for the colour (and I guess the antioxidants)
vanessa says
just made this and it was so good!!! my partner who used to love egg yolk was obsessed. thank you!
Carolyn says
Hi. Was excited to try this but noticed that your measurements listed in the ingredients and in the instructions do not match up, so I’m not sure which measurements to follow.
Lisa Le says
Hi Carolyn! Sorry, I had it initially as a single serving recipe until I decided to publish it as doubled but I didn’t fix the inconsistencies. They’re fixed now! My apologies.
Kim says
Hi Lisa! :) This was a hit. Thank you for sharing this recipe!
However, I’m still seeing a mismatch between the ingredients list amounts and the amounts listed in the written instructions. Was it fixed? The mismatches are only for the vegan butter and the nutritional yeast. See below:
2 tbsp vegan margarine/butter (Instructions say 1 Tbsp)
1/4 cup nutritional yeast (Instructions say 2 Tbsp)
2 tbsp cornstarch (Instructions say the same, 2 Tbsp)
1 cup water (Instructions say the same, 1 Cup)
1/4 tsp ground turmeric (Instructions say the same, 1/4 tsp)
1/8 tsp black salt (Instructions say the same, 1/8 tsp)
a dash of ground black pepper (Instructions say the same)
Lisa Le says
Ah shoot sorry thanks! I had intitially made this recipe for just 1 serving, but then I switched it to two because I was always doubling it in my head and getting annoyed haha. I have fixed the inconsistency!! Thank you for taking the time to point it out.
Paige says
Just made this and holy cow! I’m so impressed. It tastes exactly like a nostalgic runny dinner egg.
Thank you Lisa!
Lisa Le says
Yay!! I’m so happy to hear that
Nadja says
I tried this recipe this morning. This is amazing. Thank you for sharing it, Lisa.
Patricia says
This was delicious and even more so when added to soba noodles
Lisa Le says
Ooooooooo I should try tamago rice with this. Great idea.
Niki says
We have made this recipe many times this year! I’ve missed “dip egg” flavors and this nails it. Even my non-vegan husband loves it. Thanks Lisa!
SE says
Wow Lisa! I’ve always made a similar but different recipe to satisfy my dippy egg cravings but this one is my new favorite. It’s much closer to what I remember. Thanks!