Is there anything more classic and comforting for breakfast (or any time of day) than a good ol’ egg and bacon sandwich? This version gets turned up a notch with the most delicious, thin and crispy vegan bacon (yes, vegan!) and a subtle punchy bite and freshness from the spring onion. Yum! For a family, multiply the recipe to make as many Egg and Vegan Bacon Sandwiches with Spring Onion as you need.
What (your ingredients):
1 teaspoon olive oil
2 pieces whole grain bread
Pinch of salt and pepper
2 teaspoons mayo
4 strips vegan bacon (I followed this recipe from The Edgy Veg and it was perfect 😊)
1 spring onion
How (your directions):
Heat olive oil over medium low heat in a sauté pan.
Meanwhile, place whole grain bread in toaster and toast to desired doneness.
After 1 minute, reduce sauté pan heat to the lowest setting and add eggs to the pan. Salt and pepper the eggs according to taste.
Slowly scramble the eggs over gentle heat (“low and slow” makes the best scrambled eggs!) until cooked through, yet still soft.
Once the bread is toasted and the eggs are finished scrambling, place toast on a plate and turn the heat off from under the eggs.
On one piece of toast, spread mayo and place 4 pieces of vegan bacon on top.
On the other piece of toast, add scrambled eggs.
Using scissors, snip several pieces of spring onion on top of the eggs.
Why (the science): Eggs get a bad rap for raising your cholesterol and increasing your risk of heart disease…but the research shows that most healthy individuals can eat an egg/day and there is not a significant increased risk of heart disease (https://www.ncbi.nlm.nih.gov/pubmed/27710205 and https://www.ncbi.nlm.nih.gov/pubmed/8120521 and for further notes)