As a native New Yorker, I think my favorite breakfast has got to be a NY egg sandwich - the classic bacon, egg, and cheese. You really can't beat it, nor should you try, unless it's to veganize it. And I'm here to show you how to do just that.
This homemade, vegan version is just as delicious and is sure to bring back all those nostalgic NYC feels with your first bite. Whether you're vegan or not, this recipe is for everyone and does not discriminate.
I'll keep this part short and sweet so we can get right into the cooking (plus, does anyone read a recipe's intro text anyway?).
RECIPE
1 sandwich
Ingredients
1 Vegan Folded Egg (you can stack 2 if you want it thicker)
1-2 slices of vegan cheese (I prefer the "Creamy Original" from Violife)
2 slices of vegan bacon or vegan ham (has to be thin)
1 kaiser roll or bagel
Enough vegan butter to coat both sides of the roll/bagel (plus more for greasing the pan to cook the bacon/ham)
Optional: pinch of salt
Optional: ketchup and/or hot sauce
Instructions
Prepare your Vegan Folded Egg .
On medium-high heat, grease a pan with vegan butter and add in your vegan bacon or vegan ham. Cook until brown/crispy around the edges but still somewhat soft in the center.
Remove the vegan bacon/ham from the pan. Slice your kaiser roll or bagel and place both sides cut-side down on the pan to warm up (but not brown) on medium heat for a few seconds.
Remove the two slices from the pan and coat the cut-side of both with vegan butter. If the vegan butter is unsalted, add a pinch of salt.
If you didn't add vegan cheese while making the Vegan Folded Egg recipe, then add 1-2 slices on top of the egg now, and heat in a pan on the stove on low-medium heat (with a lid on!) until melted.
Place the Vegan Folded Egg and vegan bacon/ham on one side of the roll. Squeeze on some ketchup and/or hot sauce, and top with the other side of the roll.
Cut the sandwich down the middle and chomp right into that beauty!
Lots of love,
Ashley
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