LowProRecipes.com
Categories
Breakfast sandwich
Yield
Number of servings: 2
Serving size: 1 sandwich
Ingredients
Bread (pancake)
- ½ cup (125 ml) or 50 g Mix Quick from Cambrooke foods (2302)
- 1/3 cup (75 ml) water
Egg
- 3 Tbsp (45 ml) Country Sunrise egg substitute (0951)
- 2 tsp (10 ml) canola oil
- 4 Tbsp (60 ml) water
Garnish
- 4 eggplant bacon stips
- 2 American cheese from Cambrooke foods (2311)
Preparation
- In a small bowl, mix together the ingredients for pancakes: Mix Quick and water.
- In another small bowl, mix together the ingredients for the egg: Egg substitute, oil and water.
- In a nonstick pan, place a baking ring of about 7 cm (metal or silicone). Inside, pour half of the pancake mix. When the mixture begins to bubble on top, remove the ring and turn to cook the other side. Repeat with the remaining mixture. Cut the pancake in half horizontally, to get your sandwich breads.
- In the same pan, place the baking ring and pour half of the egg mixture inside. When the mixture begins to bubble on top, remove the ring and turn to cook the other side. Repeat with the remaining mixture.
- To assemble, place first half of bread, a cheese slice, omelet and 2 eggplant bacon stips. Cover with the other bread. Repeat with the remaining ingredients.
Note: The cooking ring is not essential, but greatly improves the appearance of the final result.
Tip: You can add other fillings to the sandwich! Lettuce, tomato, salsa, etc. Don’t forget to add it to the nutrition facts.