This vegan egg breakfast sandwich is made with Just Egg (a vegan egg alternative with mung beans!), and contains more protein than chicken eggs and zero cholesterol (win-win!). The sandwich is customizable, but my favourite toppings are spinach, tomato, avocado, a spicy mayo, some vegan parmesan and quick pickled onions. Grab the recipe and watch the video below, enjoy!
Prep time: 5 minutes
Cook time: 5 minutes
Servings: 1-2
Ingredients
- 1/2-2/3 cup liquid vegan egg (I used Just Egg)
- Spinach
- Tomato
- Avocado
- Vegan parmesan (optional)
- Vegan spicy mayo
- Quick pickled onions (see notes)
- English muffin
Equipment
- Non-stick frying pan
Instructions
- The eggs will cook in a couple minutes, so I recommend prepping the veggies and other ingredients first! Wash spinach, slice tomato and avocado, and make your quick pickled onions. Optionally, you can also prep a spicy mayo (mayo, sriracha, garlic powder, a bit of lemon juice and water if needed for consistency).
- In a good non-stick frying pan, made your scrambled eggs. If needed, you can add a bit of vegan butter or oil (depending on how non-stick your pan is). Pour in the liquid egg, then leave for a couple minutes before scrambling and mixing every couple minutes. Once cooked through (after about 5 minutes), remove from heat.
- Assemble the sandwich on a toasted and buttered English muffin, and enjoy!
Notes
*To make pickled onions, here’s what I do: 1/2 red onion (sliced), 1/2 cup boiled water, 1/4 cup rice vinegar, 1/4 cup white vinegar, 1 tsp maple syrup, 1/2 tsp salt.
