Sunday morning egg sandwich

  • 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)

  1. heat up a non-stick pan on medium-heat. add a splash of olive oil.
  2. crack the eggs into a bowl and mix. add in the milk and stir until completely mixed in.
  3. 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.
  4. 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.
  5. let it cook for another 30 seconds, then flip. add the rest of the adobo seasoning.
  6. using the wrist wag method, throw the shredded cheese and scallions on top of the egg.
  7. while the cheese is melting, put 2 pieces of sourdough bread in a toaster. lightly toast it, then smear on your choice of mayo.
  8. 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 

  • this egg sando gets messy as hell, so make sure to use a large plate!
  • feel free to use vegan butter (or dairy butter), instead of mayo on your bread.
  • adobo seasoning is my go-to seasoning, but this recipe is also good with paprika and red pepper flakes.
  • i've heard that english muffins have more structural integrity than sourdough bread, so you can try that as well.