- 4 turkey bacon
- Cooking spray
- 2/3 cup buckwheat flour
- 1 teaspoon baking powder
- pinch salt
- 6 eggs, divided
- 4 slices dairy-free cheese
Cook the turkey bacon according to the package directions.
Coat a round microwave-safe container with cooking spray.
In a small bowl, use a fork to combine the buckwheat flour, baking powder, salt and 2 of the eggs. Transfer to the container and microwave until a toothpick inserted into the bread comes out clean, about 90 seconds.
Let sit in the container for a few minutes to set. Turn out and slice into 8 pieces.
Place a nonstick skillet over medium-low heat. Whisk together the remaining 4 eggs, add to the pan and gently stir with a silicone spatula the entire time the eggs are cooking. Remove from the heat before the eggs become completely dry and rubbery, about 3 minutes.
Toast the slices of bread either in a toaster or in a dry skillet over medium heat.
Equally divide the eggs among 4 slices of bread. Place a slice of bacon on each egg, and top each with a slice of cheese. Finish the sandwiches by putting the remaining 4 slices of bread on top of the cheese.
Excerpt from "Rocco's Healthy + Delicious: More than 200 (Mostly) Plant-Based Recipes for Everyday Life" by Rocco DiSpirito. Copyright © 2017 by Rocco DiSpirito. Used with permission by HarperCollins Publishers. All rights reserved.