On the weekends, we really enjoy brunch as we’re getting ready for a late-morning ride or walk. This morning we thought we’d use a bunch of our purchases from the Stevens Point Farmer’s Market, Segura Mushrooms and combine them into something a little different.
We wanted something a little different: instead of just combining stuff from breakfast and lunch, this sandwich combines elements of both into something savory and hearty. The photo is vegetarian, not vegan, but there are lots of ways you could adapt these versatile open-faced sandwiches.
One item of note: our favorite vegan bacon is with pink oyster mushrooms, but we couldn’t get them yesterday. We substituted King Oyster mushrooms in the version pictured above. The pink oysters are still our favorite, but the king oysters gave a denser texture that also worked pretty well.
If pesto or harissa (Moroccan pepper spread) are more your favorite, you could use just one, but our experience was that the contrasting flavors of creamy basil and garlic in one, and the slightly spicy peppers of the other made for a unique brunch treat!
Ingredients
Toast or bagel
Fried egg
Harissa
Onion, raw, thinly sliced
Tomato, raw, thinly sliced
Preparation
Layer ingredients, using pesto as a spread on one piece of toast or bagel, and substituting harissa on the other.
The Vegan Trough 