I hit the bagel sammie jackpot with this one.
What you’ll need:
Udi’s GF bagels
Artisana’s raw cashini butter
LightLife’s organic smokey tempeh strips
organic egg
First you toast the bagel. I store mine in the freezer, though, so I had to thaw it first, then toast it. If you’re lazy (or in need of a breakfast bagel stat) you can nuke it in the micro for 20 seconds before putting it in the toaster.
Then you spread cashini butter on one half of the bagel. I love the flavor of this stuff, so it’s not like I’m trying to skimp, but the reason I don’t go for both halves is because cashini butter is friggin’ impossible to find in stores. It’s also expensive as all hell. So I treat it like it’s my precious (LOTR reference) and make sure to savor it in slow & steady small & special servings. With online shipping fees, one jar costs $15 minimum. If you are a recent lottery winner, feel free to go crazy with the stuff. And maybe send an extra jar my way?
Next step is the fakin’ bakin’.
I fry it on a dry pan so it sears and blackens, then I stick it into the nut butter so it stays put.
And finally I top the whole she-bang with a fried egg.
Udi’s bagels are so much fluffier than your average bagel. The insides are even soft after being toasted. So so good. The combo of the cashew-tahini nut butter is awesome with the smokiness of the tempeh.
Winner.
This comment is not at all related to this post – but the comic for today on nataliedee.com reminded me of you, you should check it out 🙂
While it’s not as good as their’s I make my own Cashini butter using Artisani’s Cashew Butter and any good quality raw tahini butter I can find.
Haha…I was not aware of this whole ‘thawing the bagel’ step. I always just pop my frozen bagel/bread straight into the toaster and up the time a bit. Works great. There may be a bit more crustiness without burning with this method, which I happen to like. Now I’m curious though and may have to try thawing it! (If I’m feeling adventurous and have more time!) Makes me want to do a ‘science experiment’ which basically means eating lots of bagels…
I looooove Udi’s bagels!
Looks delicious! I love Udi’s breads!
now thats my kind of experiment!! maybe i could be a scientist after all….haha
hahah…last week mine would have said “some days i just eat loaves of bread”
the reason i dont like making my own with certain nuts is that you lose so much in the blender to jar transfer process…not just in the corners of appliances, but in my mouth too!
Yummo, I want that. Right now. Tempeh bacon sounds amazing, yet another thing we can’t get here, booooo. I have seen recipes to make your own – need to track down some liquid smoke. Love a good bagel (usually with smoked salmon, argh wish I could resist salmon, then I would be vegan)
yummm I am obsessed with Cashini butter – it is the perfect combination of sweet & savoury 🙂 xo
Used to live on bagel sandwiches!!!! My hubby just brought home GF english muffins so I might indulge tonight!
Udi’s bagels are the best. I don’t know how they make them so fluffy and soft but I’m not complaining!
This sandwich looks delicious. Although, when you’re combining tempeh, cashini butter, and bagels, how could it not be?
Mmmm…sounds yummy! I adore bagels, and would love to try those gluten free ones! 🙂 I wanted to get some cashini butter in the USA but could only find the cashew, which was still delicious! 🙂 Aaah…bagels…I think my favourite will always be smoked salmon and cucumber. Lovely! <3 xyx
Ooh, and almond butter and banana. 😛 xyx