- 2 pieces of sourdough bread
- 2 eggs
- 1/4 cup, chopped scallions
- 1/4 cup, shredded cheese
- 1/4 cup, oat milk (or your choice of milk)
- 1 tsp, adobo seasoning
- fine grain salt
- a healthy dose of ground black pepper
- vegan mayonnaise (or your choice of mayo)
- sriracha sauce (optional)
- heat up a non-stick pan on medium-heat. add a splash of olive oil.
- crack the eggs into a bowl and mix. add in the milk and stir until completely mixed in.
- once the pan is hot, pour the egg-milk mix into the pan. let it cook for 30 seconds, then add salt, black pepper, and half the adobo seasoning.
- grab a spatula and gently push the top-side of the semi-cooked egg towards the center of the pan. repeat with each side (right, then bottom, then left). this helps you slightly scramble the egg, while keeping its structural integrity.
- let it cook for another 30 seconds, then flip. add the rest of the adobo seasoning.
- using the wrist wag method, throw the shredded cheese and scallions on top of the egg.
- while the cheese is melting, put 2 pieces of sourdough bread in a toaster. lightly toast it, then smear on your choice of mayo.
- throw some more salt and ground black pepper on your egg. once it's fully cooked through, place the egg on 1 piece of bread. drizzle some sriracha sauce on, then close the sando with the other piece of bread! et voilà! enjoy with your loved one or your favorite morning beverage. <3
