Hearty, plant-based tempeh patties tucked alongside runny eggs and pan-cooked greens. When you need something to hold you well into lunch, look no further. This recipe makes one bagel sandwich, but can be easily doubled or quadrupled for a crowd.
Ingredients
- 1 Chaotic Good Tempeh Breakfast Patty (feel free to sub in any plant-based or traditional sausage patty, if desired)
- 1 bagel, split in half
- 1 handful baby greens, such as mizuna or arugula
- 1 egg
- Butter or olive oil, as needed
- Salt and pepper, to taste
Preparation
- Heat the butter or olive oil in a skillet over medium-high heat. Add the tempeh sausage patty and cook for about 5 minutes on both sides, or until well-browned. Remove from the heat.
- Add the egg (use a round mold, if you'd like) and cook until the whites are opaque but the yolk is still runny, about 5 minutes. Season with salt and pepper and remove from the heat. Season with salt and pepper, and remove from the heat.
- As the egg finishes up, toast the bagel until just starting to color. Butter lightly on each side.
- To build the sandwich, stack the patty, egg, and greens on one half of the bagel. Top with the second bagel half. Best enjoyed hot, while the yolk is still soft.
