Kickstart your morning with our Classic Breakfast Sandwich with Sriracha Aioli, a perfect blend of savory, spicy, and fresh flavors that’s entirely plant-based. This sandwich features Beleaf Plant-Based Sunnyside Up Egg, a deliciously convincing vegan alternative to the traditional egg, sautéed to perfection and paired with juicy tomato slices and crisp arugula. The star of the sandwich is the homemade Sriracha Aioli, which adds a fiery kick and creamy texture, perfectly complementing the savory elements. All of this is tucked between a toasted, nut-free vegan English muffin, making for a satisfying and hearty breakfast that’s quick to prepare.
This breakfast sandwich is not just easy to make; it’s a burst of flavor in every bite. The Sriracha Aioli brings a delightful heat, balanced by the freshness of the arugula and tomato, while the plant-based egg provides a rich, satisfying base. Whether you're rushing out the door or enjoying a leisurely morning, this sandwich is the perfect way to fuel your day with a deliciously spicy twist.
Step By Step
- Thaw Sunnyside Up Egg in the refrigerator overnight or submerge inside package in a hot bath for 5 minutes. If using hot water bath make sure to dry excess water.
- Open package and remove the parchment paper linings off each of the eggs. This keeps the eggs separated in packaging and is NOT for consumption. The egg is encased in thin layers of tofu skin; this skin in edible and does not need to be removed.
- Heat a skillet to medium heat and add 2 tbsp of oil. Sauté egg for 1 minute, flipping midway. Remove from heat and set aside.
- Toast the English muffin.
- Mix the ingredients for the sriracha aioli until they are smooth.
- Spread some of the aioli on the the English muffin. Top with the tomato slice, the egg, and some arugula.
- Serve hot and enjoy!
Kickstart your morning with our Classic Breakfast Sandwich with Sriracha Aioli, a perfect blend of savory, spicy, and fresh flavors that’s entirely plant-based. This sandwich features Beleaf Plant-Based Sunnyside Up Egg, a deliciously convincing vegan alternative to the traditional egg, sautéed to perfection and paired with juicy tomato slices and crisp arugula. The star of the sandwich is the homemade Sriracha Aioli, which adds a fiery kick and creamy texture, perfectly complementing the savory elements. All of this is tucked between a toasted, nut-free vegan English muffin, making for a satisfying and hearty breakfast that’s quick to prepare.
This breakfast sandwich is not just easy to make; it’s a burst of flavor in every bite. The Sriracha Aioli brings a delightful heat, balanced by the freshness of the arugula and tomato, while the plant-based egg provides a rich, satisfying base. Whether you're rushing out the door or enjoying a leisurely morning, this sandwich is the perfect way to fuel your day with a deliciously spicy twist.
This breakfast sandwich is not just easy to make; it’s a burst of flavor in every bite. The Sriracha Aioli brings a delightful heat, balanced by the freshness of the arugula and tomato, while the plant-based egg provides a rich, satisfying base. Whether you're rushing out the door or enjoying a leisurely morning, this sandwich is the perfect way to fuel your day with a deliciously spicy twist.
Step By Step
- Thaw Sunnyside Up Egg in the refrigerator overnight or submerge inside package in a hot bath for 5 minutes. If using hot water bath make sure to dry excess water.
- Open package and remove the parchment paper linings off each of the eggs. This keeps the eggs separated in packaging and is NOT for consumption. The egg is encased in thin layers of tofu skin; this skin in edible and does not need to be removed.
- Heat a skillet to medium heat and add 2 tbsp of oil. Sauté egg for 1 minute, flipping midway. Remove from heat and set aside.
- Toast the English muffin.
- Mix the ingredients for the sriracha aioli until they are smooth.
- Spread some of the aioli on the the English muffin. Top with the tomato slice, the egg, and some arugula.
- Serve hot and enjoy!
