SEATTLE — You know that bag of bagels sitting in your cupboard? Why not turn one of those into a delicious breakfast sandwich? Chef Makini Howell from Plum Bistro has a recipe that will not disappoint.
Makini said, "For anyone who thinks that vegan food means giving up a messy cheesy, spicy, eggy breakfast sandwich: this one’s for you. Oh, and there are some veggies, too!"
Breakfast Bagel w/ Chorizo, egg and cheese
Makes 4 breakfast sammies
For anyone who thinks that vegan food means giving up a messy cheesy, spicy, eggy breakfast sandwich: this one’s for you. Oh, and there are some veggies too!
INGREDIENTS
Avocado oil
2 cups of spinach
4 bagels
1 cup Baba’s Chorizo taco mix or your favorite vegan chorizo
4 JUST Egg folds or 1 cup of JUST Egg liquid cooked to your liking
4 Everything bagels toasted to your liking
4 slices of cheddar cheese Mexican shreds or your favorite plant-based cheese
Follow Your Heart Chipotle aioli
INSTRUCTIONS
Heat a skillet to medium-high. Drizzle a little avocado oil and add the spinach. Cook spinach until wilted, about a minute or so, and set aside keeping warm. Add to the same pan chorizo and heat until hot, about 1-2 Minutes. Set aside and keep warm. Toast bagels to your liking and keep warm. In the same pan, you cooked the chorizo drizzle a little more avocado oil and turn to med low. Add in the JUST Egg; if using the folds, cook them for about 2 minutes, then flip them and add the cheese on top of the cooked side. Put a lid on your pan and allow the cheese to melt. (If you are using JUST Egg liquid pour about a generous 1 cup or so and cook as you would a traditional egg). While the cheese is melting start to assemble your sandwiches. Spread chipotle aioli splitting it evenly among 4 bagel bottoms. Once egg and cheese are ready place the egg on top of the aioli, then put ¼ cup of chorizo on top of the cheese. Top with spinach spread chipotle aioli on your bagel top and make a sammie!
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