I do love a breakfast sandwich. I mean, I LOVE a breakfast sandwich.
I love them so much, in fact, that I’ve had one of those cute little Hamilton Beach sandwich makers – you know, the kind that have the two little rings just perfectfor placing English muffins atop the griddle, then topping them with an assortment of proteins and cheese, and then cooking an egg on top of THAT, and then putting the rest of the muffin on top? – for years now, and it has proven to be quite the workhorse. No matter what task I’ve put to it over the years, it’s responded with flying colors.
I especially love a breakfast sandwich in the dead of winter. I’m not really sure why. When there’s snow on the ground and you’re working from home and the heater is blasting and you’ve got your big fuzzy boot socks on, well … there’s just nothing better than a breakfast sandwich that cooks up in less than 10 minutes, pairing ever so nicely with your piping-hot cup of coffee.
But.
As I write this, we are not in the dead of winter. In fact, we are in the heat of summer, with the air conditioning running constantly, the humidity of a mid-Atlantic August bearing down on my neck. But good news! Breakfast sandwiches work just as well in this climate.
Anyway. I digress.
When the people from Just came out with Just Egg awhile back, my interest was piqued right away and I immediately started using it for scrambles, omelets, and all sorts of other breakfasty stunts. But for some reason – I know not why! – the thought of using it in my sandwich maker eluded me for months! Months, I say.
Well, friends, that long dry spell has ended. Last weekend, I fired up the ol’ Hamilton Beach for some good old-fashioned sausage-and-egg excitement, and my life has been forever improved.
Friends, meet the Just Egg breakfast sandwich.
You can check out the step-by-step recipe below, but the long and the short of it is this: Take an English muffin (I happened to have some homemade ones hanging out in the freezer, but store-bought is perfectly fine). Open it up. Place an already-cooked round of veggie breakfast sausage atop it, followed by the cheese of your choosing (we went with Follow Your Heart provolone). Atop the little egg-cooking griddle thingy at the top of the ring, pour out one-third to one-half cup of Just Egg. Then – and this is important – do not put the other half of the English muffin on yet, for it will sink into the Just Egg. Rather, close the lid, turn the timer to 6.5 minutes, and wait. When you’ve got about three and a half minutes left, put the top half of the muffin on, close the lid back, and eagerly await your breakfast.
VOILA! DONE. And ready to eat. Haul that sandwich out of the maker and get ready to chow down. We served ours with some grits, but any side (or no side) will do. It’s the perfect breakfast for on the go.
Questions, comments, resignations? Let’s hear ’em. The recipe is below.
VEGAN SAUSAGE AND EGG BREAKFAST SANDWICHES
Serves 2
What you’ll need:
2 English muffins
2 vegan sausage patties
2 slices vegan provolone (or the cheese of your choice)
1 bottle (or at least one cup) Just Egg
Cook the sausage patties per package directions. (The microwave is just fine!)
In your trusty breakfast sandwich maker, first place the bottom of the muffins, then top each with a sausage patty, then the provolone. Close the first ring of the maker and add one-third to one-half cup of Just Egg to the second level of the ring (you want to fill the ring halfway to the top). Don’t add the top half of the English muffins yet; that’ll come in a few minutes.
Close the sandwich maker and select 6.5 minutes. Keep an eye on it; you’ll want to take action at 3.5 minutes.
With 3.5 minutes left to go, open the maker and add the top halves of the English muffins. Close it back again, sip your coffee and/or mimosa, and wait.
Once the timer goes off, carefully slide out the middle partition of the sandwich maker to let the Just Egg slip down to the rest of the sandwich. Lift the rings, carefully slide the now-intact sandwiches onto their respective plates, and devour.
:)