There are as many breakfast sandwich recipes as there are opinions about breakfast itself. Some get fancy, some get messy but in its most distilled state a great breakfast sandwich comes down to eggs and bread.
This one is no different. It’s humble and classic but it does have a twist or two up its sleeve so if you’re looking for a vegetarian breakfast sandwich recipe to replace the bacon-egg-and-cheese standby then stay tuned.
At some point along the path into vegetarianism I began to miss the savory meats my dad used to have around the house. I knew it was mostly nostalgia mixed with a dose of family tradition but totally unwilling to settle on tofacon and soy pepperonis I set out to create a veg-friendly alternative.
As a most-of-the-time vegetarian I still indulge every now and again with the true form of the meats from my childhood but what interests me most are how the flavors can be transferred over into a vegetarian breakfast sandwich recipe with just a little tinkering. I chose to mix the smokey saltiness of chipotle peppers with a sweet blackberry jam to achieve this effect. And I must say, it turned out darn well.
Here’s the blueprint of the sandwich:
bagel half + chipotle mayonnaise + cheesy egg + tomato + jam + other bagel half
When I was a kid I enjoy the smokiness and saltiness of traditional breakfast meats mixing together with the rich sweetness of maple syrup on my plate. That was my starting point in creating this breakfast sandwich recipe. By smearing one side of the bagel with the smokey chipotle/adobo mayonnaise and the other with either jam or a drizzle of maple syrup I think the savory-sweet reference comes through quite nicely. Then when you add a perfect cheesy fried egg and tomato it made for a very happy Saturday morning in my house. :)