When I make vegan eggs, I start with egg yolks.
The smallest batch that is easy to make yields 8 to 10 yolks.
I don’t make them too often (although they are quite easy to make), so when I make them, I like to utilize them the best I can.
That means my next several meals have to be something that showcase those eggs.
So I already made a plan last night to make this breakfast sandwich for today’s breakfast.
These waffles are made of sourdough batter mixed with rye flakes, Sunshine Kabocha, and cinnamon, etc.
The color screams autumn, doesn’t it?
I got a few things ready for the sandwich, including this homemade vegan bacon.
I decided to go with “double protein” toady: bacon and tempeh steak.
Also cheesy kale and sweet creamy buffalo sauce.
The waffles were buttered and lightly coated with maple syrup.
It’s a bit hard to see because of the lighting, but on the waffle are cheesy kale, tempeh steak, V-bacon, sweet Buffalo sauce, and V-egg.
Loved how it turned out.
Just having an egg on top makes anything “breakfast”.
The power of egg (-look)!!
This sandwich got two thumbs up from my husband!
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