About the Recipe
This California-inspired breakfast sandwich layers creamy avocado, savory mushrooms, juicy heirloom tomato, and fluffy vegan egg on buttery toast. It is perfect for breakfast, brunch, or a satisfying lunch.
Ingredients
Sandwich
4 slices thick-cut bread (whole grain recommended)
Vegan egg alternative (Garden Gourmet, JUST Egg, or tofu scramble)
1 tbsp kala namak (black salt)
1 avocado, mashed
1 heirloom tomato, sliced
1 cup mushrooms, sliced
1 garlic clove, minced
1 tbsp olive oil
Vegan butter
Salt and freshly ground black pepper, to taste
Fresh chives, chopped
Your favorite hot sauce
Preparation
Step 1
Toast the bread until golden brown, then spread each slice with vegan butter.
Step 2
Mash the avocado with a fork until creamy and season lightly with salt and black pepper.
Step 3
Heat the olive oil in a skillet over medium heat. Sauté the garlic for about 1 minute, then add the mushrooms and cook for 3–5 minutes until browned.
Step 4
Cook the vegan egg according to the package directions or prepare a tofu scramble. Stir in the kala namak while cooking for a classic egg-like flavor and adjust to taste.
Step 5
Spread the mashed avocado over two slices of toast. Top with the sliced tomato, sautéed mushrooms, fresh chives, and black pepper.
Step 6
Divide the scrambled vegan egg between the remaining slices of toast and sprinkle with more chives and black pepper.
Step 7
Serve open-faced or close the sandwiches. Finish with your favorite hot sauce and enjoy.
