9 teaspoons powdered egg replacer (I use Ener-G)
2 tablespoons water
2 tablespoons lemon juice
1/2 tablespoon vegan margarine
1/2 teaspoon turmeric
1/2 teaspoon salt
1/4 cup nondairy milk (I use soy)
1 vegan english muffin, toasted
vegan mayonnaise, to taste (I use Vegenaise)
fresh baby spinach leaves, to taste
1 tomato, sliced
1. Add egg replacer and water in a bowl. Whisk with a fork until mixed. Add lemon juice and mix until frothy.
2. Pour mixture into a saucepan and add margarine. Keep on medium heat and stir until margarine melts. Add in turmeric and salt. Mixture will begin to form a scrambled egg-cheesy consistency.
3. Add milk to make it fluffier. Mix until mixture absorbs milk. Mix for a few seconds more and turn off heat. Spread vegan mayonnaise on both sides of toasted muffin.
4. Add "egg" to muffin (easiest way to do this is using a spatula). Place a few spinach leaves on top of "egg." Add about 2 thick slices of tomato to muffin, and put other half of muffin on top.
Source of recipe: I pass my happy accident onto you. While trying to make vegan hollandaise sauce, I made what tasted like a poached egg and promptly changed my recipe. Delicious! Hope you enjoy! Feel free to modify!