Breakfast is one of the hardest meals for me to consistently eat. Normally it’s just coffee and a banana on mornings that I work. However on my days off, I like to have a little fun.
I’ve made this dairy-free breakfast sandwich countless times, and today is a great day to add it to my recipe book. Same with the accompanying sandwich and fry dip.
Sandwich and Fry Dip
- 1/2 cup of Vegan Mayonnaise
- 1/2 tsp Yellow Mustard
- 2 Tbsp Ketchup
- 1 tsp Oregano
- 1/2 tsp Garlic Powder
Mix it up!
- Put everything in a bow and mix. Enjoy this dip with this sandwich or french fries
Baby Greens and Egg Grilled Sandwich
- 4 slices of bread of choice
- 4 slices of Vegan American Cheese
- 1/2 cup Mixed Baby Cooking Greens, like Baby Spinach, Baby Kale and Baby Swiss Chard
- 5 large eggs
- 2 Tbsp olive oil
- 4 Tbsp Vegan Mayonnaise or Butter, for bread
Lets Get Cooking!
- Begin by putting Vegan Mayonnaise or butter on 2 of your pieces of bread. Place those Mayo side down on a frying pan over medium low heat.
- Next, in a small frying pan over medium heat, begin sautéing your baby greens in 2 Tbsp Olive Oil, while the greens wilt, crack your eggs and scramble.
- Once the green are wilted, add scrambled eggs to the frying pan and cover, for 3 minutes. Add one cheese slice to each piece of bread in the frying pan. Also, put Mayo or butter on the other slices of bread.
- Once 3 minutes has passed, uncover your eggs, flip, cover and cook an additional 3-4 minutes.
- Once the eggs are set, cut in half and put each half onto the bread slices in the larger frying pan. Add a slice of cheese and the second bread slice to each egg. Flip the sandwiches and cook for another 5 minutes.
- Halve the sandwiches and serve with dip. This works great with any dairy based cheese or any plant based cheese.
Enjoy
Veronica Cultivating Life 