Recipe of the Week | Hearty Breakfast Sandwich

Hearty Breakfast Sandwich | Photo Credit Randolph Graham

 

How do you make hearty breakfast sandwiches? Start with rich, cheesy Welsh Rabbit on perfectly toasted English muffins; then add a fried egg, a slice of ripe tomato, and some fresh spinach. That’s how you do it!

I like to add a slice of smoked ham Tofurkey to my sandwiches. Substitute a deli slice of ham if you prefer. Either way, it makes for a hearty meal.

 

Ingredients:

Welsh Rabbit sauce (see recipe below)

4 English muffins (split in half)

4 large eggs

1 tablespoon Earth Balance spread

2 large ripe tomatoes (¼-inch slices)

4 ounces baby spinach

4 deli slices smoked ham Tofurkey (optional)

 

Directions:

Make Welsh Rabbit according to the directions below. Toast the English muffins and set aside.

While the muffins are in the toaster, fry the eggs to taste (I like mine over easy) in the Earth Balance spread. Cover eggs and set aside.

Assemble the sandwiches by layering two tablespoons of the Welsh Rabbit on the bottom half of each muffin. Place a slice or two of tomato on top of that. Place an ounce of spinach on top of the tomatoes and lay a slice of Tofurkey on top of that. Layer another two tablespoons of Welsh Rabbit on top of the Tofurkey. Place the top half of the muffins on each sandwich and press down gently. Serve immediately.

 

Welsh Rabbit Ingredients:

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

1 teaspoon Dijon mustard

1 teaspoon vegan Worcestershire sauce

½ teaspoon salt

½ teaspoon freshly ground black pepper

½ cup stout beer or dark ale

¾ cup heavy cream

1 ½ cups sharp cheddar cheese (shredded)

2 drops hot sauce (your choice but I like Tabasco)

 

Welsh Rabbit Directions:

In a medium saucepan over low heat, melt the butter and whisk in the flour. Cook, whisking constantly for 2 to 3 minutes, being careful not to brown the flour. Whisk in mustard, Worcestershire sauce, salt, and pepper until smooth. Add beer and whisk to combine. Pour in cream and whisk until well combined and smooth. Gradually add cheese, stirring constantly, until cheese melts and sauce is smooth. This will take 4 to 5 minutes. Add hot sauce and stir to combine. Cover and set aside until ready to make the sandwiches.

 


Randolph Graham, in a recent cooking class 

Chef Randy’s latest book: Ojai Valley Make Ahead Cookbook on Sale at AMAZON

For additional recipes, see Chef Randy’s website at valley-vegetarian.com.


Chef Randy has been a vegetarian for over 40 years and eats local and organic grain, fresh fruit, and vegetables as much as possible. He is known locally as the “Healthy Chef.” His column, Chef Randy, is syndicated in California newspapers. See his website at Valley-Vegetarian.com for more recipes.

Visit his author’s page on Amazon for culinary inspiration!  


 

 

 

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2 Responses to Recipe of the Week | Hearty Breakfast Sandwich

  1. William Hicks February 9, 2019 at 3:13 am

    Any suggestions for this recipe for a gluten free version of this recipe?

    Reply
  2. William Hicks February 9, 2019 at 3:10 am

    I’m a carnivore, but this sounds interesting. I’ve shared it with the few vegan’s I know.

    Reply

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