Plant-based egg breakfast sandwich

Brown sugar onions: peel, slice, and roughly chop 1 or 2 sweet yellow onions. 

Place a small pot (with lid) onto medium heat. Add 1 tablespoon of olive oil to the pot. 

Once the oil is shimmering, add all of your onion and then add a pinch of salt and ground black pepper. 

Stir the onions and then place the lid on the pot and cook for 2 minutes. 

Remove the lid, and stir everything again. Place the lid back on, and cook for another 2 minutes with the lid on followed by another big stir. 

At this point, you should be around 6 minutes of total cook time and the onions should have started to soften and might start looking lightly browned around the edges. If you see brown bits, add 2 tablespoons of water to the pot. Stir the onions and place the lid back on the pot. Cook for another 2 minutes remove the lid, stir, and cook for an addition 2 minutes with the lid on. 

This should be around the 10-minute mark. The onions should be softened fairly well and there should be a bit of browning in the onions. Add 1 tablespoon of brown sugar per onion to the pot and stir well. 

Cook the onions for an additional 4 to 5 minutes or until they have started to look brown and are softened. Remove from the heat. You will have some onions left over; place them in a sealed container in the fridge to be used within a week. They can be warmed up in the microwave or briefly in a skillet or pan. 

Special ssamjang sauce: combine ssamjang and mayonnaise and stir well to combine. 

Hash brown patty: add a teaspoon of oil to a pan over medium heat. Place the still-frozen hash brown patty on top of the oil and cook for 5 minutes per side or until the exterior is brown and crispy.  

You should be able to toast both sides of a bun in the same pan while you are cooking the hash brown patty. Toast each half of the bun for about 2 or 3 minutes or until it is just slightly golden brown and toasted. 

Move both the bun and hash brown patty to a cooling rack to rest while you cook the egg. Wipe out the pan with a paper towel to get ready for the egg. 

Folded plant-based egg: shake the JUST Egg into a small bowl (or if using a regular egg add it into a small bowl and whisk to combine fully). Add salt and pepper to the egg to season. Add the pan back to medium-low heat and add a teaspoon of butter.

Once the butter is bubbly and melted, pour your egg on top of the butter. Immediately start letting the egg spread out on the bottom of the pan so that it all starts to cook. While it is cooking, you can help it out by keeping the egg in a round or square-ish shape and tilting the pan to allow the runny egg on top to roll off and touch the pan itself. Try to keep the shape somewhat consistent. This will help with folding.

Once most of the egg is set (after 1 to 2 minutes) you can start to fold. Using a spatula, attempt to scoop up one side and fold it over the other. This isn't always easy to do, and it doesn't really matter if you mess it up. But you effectively want to fold everything over itself once or twice until the egg is folded into a size that is consistent with your sandwich. 

Once the egg is fully folded, add a slice of cheddar cheese on top and cook for an additional 1 minute, which allows the cheese to melt.

Move the fully cooked egg to a plate to start sandwich assembly.

Sandwich assembly: add some special ssamjang sauce to the bottom bun. Top with the crispy hash brown patty. 

Add egg and cheese on top of the potatoes and then scoop on some brown sugar onions. If desired, add more ssamjang sauce to the top bun and use it to complete the sandwich. Serve and enjoy.