Chef Makini Howell of Plum Bistro shares her recipes that won't disappoint.
SEATTLE — Did you know you have a bag of bagels sitting in your cupboard? Want to turn one of them into a delicious breakfast sandwich? Chef Makini Howell of Plum Bistro has a recipe that won't disappoint. I'll give it to you.
Makini says, “If you think vegan cooking means ditching those cheesy, spicy, egg-laden breakfast sandwiches, this is for you. Oh, and there's some veggies too!” Ta.
Breakfast with bagel chorizo, eggs, cheese
Makes 4 breakfast sammies
If you think vegan cooking means ditching those cheesy, spicy, egg-laden breakfast sandwiches, this is for you. Oh, there are vegetables too!
1 cup Bubba's chorizo taco mix or your favorite vegan chorizo
4 JUST eggs or 1 cup of JUST egg wash cooked to your liking
4 Toast the bagel to your liking.
4 slices cheddar cheese Mexican shreds or your favorite plant-based cheese
Follow Your Heart Chipotle Aioli
Heat a frying pan over medium-high heat. Drizzle with a little avocado oil and add the spinach. Boil the spinach until wilted, about 1 minute, then keep warm. Add the chorizo to the same skillet and cook until hot, about 1 to 2 minutes. Set aside to keep warm. Toast the bagel to your liking and keep warm. In the same skillet, add a little avocado oil to the chorizo and cook over medium heat. JUST add eggs. If using creases, cook for about 2 minutes, then flip and add cheese on top of the cooked side. Cover the pot and melt the cheese. (If using JUST egg wash, pour in a generous cup or so and cook as you would traditional eggs). While the cheese is melting, start assembling the sandwich. Spread the chipotle aioli evenly on the bottom of 4 bagels. When the eggs and cheese are ready, place the eggs on top of the aioli and 1/4 cup of chorizo on top of the cheese. Top the bagel with spinach spread, chipotle, and aioli to make a sammy!
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