After eating a vegan fried egg at Plant Power in San Diego I was determined to replicate it at home! Now, this isn’t anything like the vegan fried egg I ate but it too is completely delicious and it fools the mouth and taste buds, conquering exactly what you’re looking for in a runny egg yolk!
First off, you’ll need to make the flaky buttermilk biscuits from the hot for food cookbook, Vegan Comfort Classics as well as some tempeh bacon or a veggie bacon of your choice but I think that the meaty tempeh works best in this recipe.
If you already made a batch of biscuits for something else then all you need is 4 for this recipe! The tempeh bacon is the same marinade from the cookbook and already on the blog here. To keep things simpler it’s a good idea to make the biscuits and bacon in advance and make the egg components and sauteéd veg before serving.
If you’re wondering what kind of dishes I used, these were rentals from a prop house and I knew they were perfect, but here’s something similar you can look for!
Everything was perfectly eggy and saucey and it looked just like the real thing in my opinion! Every bite had a little bit of everything. You could also try using toast or english muffins instead of biscuits. And of course you could just make this into a breakfast sandwich and skip the layered trifle thing. But it is a nice way to serve this individually! I wouldn’t particularly advise making one large trifle because I think it’ll just get too messy to serve.
Let me know what you think of this recipe by leaving a posi comment below or share a photo of your creation on social and always tag @hotforfood so I can see it!