Although we have never actually eaten a real Egg McMuffin we still had great fun trying to recreate this well known fast food brekkie. Our vegan version looks so like the real thing, tastes great and is made with vegan sausage and tofu eggs. This is a great weekend brunch treat that will be a hit with everyone and a great breakfast on the go.
If using frozen vegan sausages, defrost in the fridge overnight.
In a mixing bowl, blend all egg ingredients together (sieve in the gram flour) using a hand blender or alternatively in a food processor, try not to over mix, so there is still some texture of the tofu. Transfer the mixture to a bowl and finish mixing by hand to bring together.
Shape the tofu egg mixture into 4 flat patties slightly smaller than your crumpet.
Roughly chop the vegan sausages and in a bowl mash together using a fork. Then shape into flat burger patties the same size as your crumpets.
To cook the sausage and egg patties, heat 1 Tbsp of oil in a wide bottomed non stick pan over a high heat. Add the egg patties to the pan, reduce the heat to medium and cook for 2 minutes each side until nicely golden and cooked through. Remove from the pan and keep warm.
Now repeat with the sausages, heat 1 Tbsp of oil in the pan over a high heat. Add the sausage patties to the pan, reduce the heat to medium and cook for 2-3 minutes each side until nicely golden and cooked through, add a slice of vegan cheddar to each patty and cover the pan, this will allow the cheese to melt.
While the sausage is cooking, slice and toast your crumpets, adding some mayo to one slice and some ketchup to the other. When cheese has melted transfer the sausage to the crumpet and top with the tofu egg, a sprinkle of Kala namak or regular salt and top with the crumpet! Enjoy!