Green "Eggs" & "Ham" Breakfast Sandwiches

Details

• Author: CuisineSavvy
• Cuisine: American
• Course: Breakfast
• Servings: 12
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Diet: Vegan
• Tags: vegan, breakfast, brunch, plant-based, sandwiches, egg-free, dairy-free, mashed potato, kale, cashew sauce, English muffin, green eggs and ham

Nutritional Values

This recipe is rich in plant-based nutrients. Kale provides vitamins K, C, and A alongside antioxidants, whilst cashews contribute heart-healthy monounsaturated fats, magnesium, and plant-based protein. Nutritional yeast adds B vitamins, including B12 (if fortified). Potatoes offer complex carbohydrates and potassium, and olive oil provides anti-inflammatory omega-9 fatty acids. The dish is entirely free from cholesterol. Be mindful of sodium levels if using shop-bought vegan ham or cheese, and opt for wholemeal English muffins for added fibre.

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Green "Eggs" & "Ham" Breakfast Sandwiches

A fully plant-based twist on the classic Green Eggs & Ham breakfast sandwich. Fluffy, golden English muffins are piled high with velvety mashed potato "eggs", a vibrant blended kale and cashew green sauce, a smear of herby rocket pesto, and savoury slices of smoky vegan ham — finished with fresh chives and a generous handful of peppery rocket. Wholesome, hearty, and completely animal-free, this brunch showstopper is as fun to make as it is to eat.

Ingredients
[ ] 12 English muffins, sliced and toasted
[ ] 500 g vegan mashed potatoes (see internal recipe for vegan mashed potatoes)
[ ] 1 cup rocket pesto (ensure vegan — no Parmesan)
[ ] 12 slices smoked vegan ham (e.g. seitan-based or rice-paper vegan prosciutto)
[ ] 1/4 cup finely chopped fresh chives
[ ] 1/2 cup vegan shredded mozzarella (e.g. Violife or similar)
[ ] For the green cashew-kale sauce:
[ ] 1 bunch kale, de-stemmed and roughly chopped
[ ] 2 garlic cloves, minced
[ ] 3 tbsp nutritional yeast
[ ] 1 tbsp vegan cheese powder
[ ] 1/2 tsp cayenne pepper
[ ] 1/2 tsp ground turmeric
[ ] 1 small potato, boiled
[ ] 1/2 cup raw cashews, soaked in boiling water for 10 minutes then drained
[ ] 1/2 cup unsweetened non-dairy milk (oat or soy recommended)
[ ] 1 tsp za'atar or Italian dried herbs
[ ] Pinch of freshly grated nutmeg
[ ] Salt, to taste
[ ] Freshly ground black pepper, to taste
[ ] 3 tbsp extra-virgin olive oil
[ ] 1/2 lemon, juiced

Instructions
[ ] 1. Soak the raw cashews in boiling water for 10 minutes, then drain thoroughly and set aside.
[ ] 2. De-stem the kale and roughly chop the leaves. Blanch in boiling salted water for 2 minutes, then drain and squeeze out any excess water.
[ ] 3. Add the drained cashews, blanched kale, minced garlic, nutritional yeast, vegan cheese powder, cayenne pepper, turmeric, boiled potato, za'atar (or Italian dried herbs), nutmeg, salt, black pepper, and non-dairy milk to a high-speed blender. Blend on high until smooth and creamy.
[ ] 4. With the blender running, slowly drizzle in the 3 tbsp extra-virgin olive oil to emulsify the sauce.
[ ] 5. Add the lemon juice and blend briefly to combine. Taste and adjust the seasoning as needed — the sauce should be vibrant green, creamy, and pourable.
[ ] 6. To form the mashed potato 'egg' domes, press a generous scoop of vegan mashed potatoes firmly into a teacup. Invert the cup onto a plate and use a thin knife or spatula to release the mound, forming a smooth, egg-sized dome. Repeat for each serving.
[ ] 7. While the mashed potato domes are still warm, sprinkle the vegan shredded mozzarella evenly over each dome, allowing it to melt slightly.
[ ] 8. Toast or lightly grill the vegan ham slices until warmed through and slightly golden at the edges.
[ ] 9. Toast the English muffins until golden. Spread a generous tablespoonful of rocket pesto over each muffin half.
[ ] 10. To assemble each sandwich, place a slice of vegan ham on the base of each muffin half, top with a mashed potato 'egg' dome, then spoon the green cashew-kale sauce liberally over the top. Scatter with chopped fresh chives and serve immediately, with the pesto-spread muffin top alongside.

https://www.cuisinesavvy.com/recipe/green-eggs-ham-breakfast-sandwiches