Breakfast sandwiches are easily one of my favorite foods. Maybe it’s because my parents would always make my sister and I egg sandwiches on italian bread when dinner that night was a bit too grown-up for our tastes. Maybe it’s because I can’t get enough bread in my life. Whatever the case may be, I love breakfast sandwiches and have them at least once a week.
In an effort to eat a mostly plant based diet, I have had little difficulty skipping meat, milk and cheese, but I love eggs. I’m no where near perfect in my food choices, but I do my best. I try to limit myself to organic, local, cage free and hormone free eggs. Vegans, don’t leave! I often make this sandwich completely animal free with slices of baked tofu (ala this post on vegweb) sprinkled with black salt (which gives the tofu an eggy taste) in place of the egg. It’s still really delicious that way.
My breakfast sandwiches are usually quite basic and not worthy of a photo, let along a blog post, but my sandwich this morning was too good not to photograph.
First, heat a non-stick or better yet cast iron skillet with a bit of extra virgin olive oil. Once it’s hot, place a thick slice of tomato in the skillet and let it sear on both sides. It will just take a couple of minutes per side. At the same time, put a few slices of faux bacon, soy sausage, or in this case some homemade seitan (don’t be scared, it’s really tasty) in the pan to get crispy.
Next, toast a bagel or english muffin (note: I am not a fan of regular bread for breakfast sandwiches- it gets too soggy!). Smear it with some hummus. Yes, hummus on a breakfast sandwich. It’s delicious!
Then fry up your egg or reheat some baked tofu. I like my eggs mostly set but still a bit liquid in the center (nommmmm). Place everything on the bagel, along with some salad greens and a thick slice of red onion, which gives your sandwich great color. Voila! A really simple breakfast that tastes like a million bucks. Add a homemade soy peppermint mocha and call it Sunday morning 
Enjoy!
