Before I go any further, there needs to be full disclosure about my form of vegetarianism. I am a lacto-ovo vegetarian and a pescetarian.
Lacto-ovo vegetarian means I eat eggs and dairy products and pescetarian means I eat fish. I am connected to PETA on Facebook, so I know the horrible living conditions for the typical chicken and cow. I buy locally from organic farms when possible and I get eggs from my mom’s backyard chickens. (She owns three shockingly cute chickens named Arya, Ginger and Cleo.)
There are a lot of reasons not to each fish, starting with overfishing, high mercury levels and the problem with bycatch, which kills dolphins, marine turtles and sea birds that get tangled in the nets. I struggle with my fish consumption, but I will save that topic for another entry.
Today, I am going to write about my favorite breakfast that tastes great and takes less than 10 minutes to make.
This may start out sounding like an ad for MorningStar Farms, but in my opinion, they make the best-tasting vegetarian sausage patties and I particularly like their Hot & Spicy version.
Here is my list of ingredients to make enough food for two people
- 4 MorningStar Farms sausage patties
- 6 farm fresh organic eggs
- salt (1/8 teaspoon or to taste)
- pepper (to taste)
- 1/8 cayenne pepper (optional)
- 1/4 cup pepper jack cheese (or cheese of your choice)
Microwave sausages for one minute to thaw the frozen patties. (Remove them from the oven and fry them in a 10-inch skillet for about three minutes or until hot.
While the sausages are cooking, break the eggs into a bowl, add the salt, pepper and cayenne and whisk together.
Poor the egg mixture over the sausage patties and stir together. Just before the eggs start to firm up, add the jack cheese and scramble for another 30 to 60 seconds.
Voila, scrambled eggs with vegetarian sausage that can rival the flavor and texture of the carnivorous version.
Bon appetit!