1 pkg. Yves Breakfast Patties
1 tbsp (15 mL) olive oil
1 cup (250 mL) sliced onion
2 cups (500 mL) sliced mushrooms
1.5 tbsp. (22.5 mL) white miso paste
1 tbsp. (15 mL) water
¾ cup ripe avocado
½ tsp. (2 mL) chipotle powder
1 tbsp. (15 mL) fresh lemon juice
Salt and pepper to taste
4 eggs, sunny side up
4 thin whole wheat pita buns, toasted
2 cups (500 mL) arugula, divided
Cook Yves Breakfast Patties as per package instructions.
In a small food processor blend avocado and chipotle powder with lemon juice until smooth. Season with salt and pepper to taste.
In a large non-stick frying pan over medium heat, add 1 tbsp. of olive oil, sliced onions and mushrooms, cook for 7-10 minutes until onions are tender. Add miso paste and water and stir to coat vegetables, cook for another 5 minutes.
Assemble breakfast burgers: Place two patties onto each toasted bun, ¼ of mushroom mixture, arugula and top with sunny side up egg. Spread desired amount of avocado cream onto the underside of the top bun and place on top of the egg. Serve warm and enjoy!
To make this recipe vegan – remove the egg and enjoy the breakfast sandwich without additional changes, or replace egg with marinated portobello mushroom caps.
