Bacon, Egg and Cheese Breakfast Sandwich

by Rocco DiSpirito 12:51 PM, October 13, 2017

Rachael Ray Show

Aired October 18, 2017

Serves 4 servings

4 slices turkey bacon
Cooking spray
2/3 cup buckwheat flour
1 teaspoon baking powder
A pinch of 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.