Vegan Creamed Eggs on Sourdough Toast (French Scrambled Eggs)

One of my favorite dishes is creamed eggs on toast! In my book, it’s the perfect, wake up late and make brunch on a lazy weekend breakfast! Unlike traditional scrambled eggs, with creamed eggs there are a few tricks to get small enough curds for that perfect creamy texture. And, yes…despite what the photos may look like, this entire recipe is Vegan!

I’ve been plant-based for 20 years at this point, but make no mistake…I love eggs. Sadly, I find that they don’t love me back, and are a huge source of inflammation in my body, which for me means eczema flair-ups but with Just Egg now I can still enjoy my creamed eggs from time to time! If you’re not a vegan and are making this recipe with regular eggs, all the same techniques apply. Another reason why I love the Just Egg product! They really do cook up just like traditional chicken eggs!

Note: I call this creamed eggs, but there is another recipe that involves taking chopped boiled eggs and serving them over toast with a cheesy cream sauce made with a rue. This is NOT that. Good news, it’s just as good and not near as complicated. This recipe might be more closely compared to french scrambled eggs.

What you are going to need to buy:

Just Egg, the liquid. It can typically be found right by the eggs in the cold case at the grocery store. There really isn’t a substitute for this…if you want creamed eggs that actually taste like the real thing, just try Just Egg. You’ll thank me later.

Sour Cream - (I’m a pretty die-hard Tofutti fan, so that’s what I always use!)

Olive Oil

Salt and Pepper, to taste

Optional: Avocado, Tomatoes, Fresh Chives

Bread of choice. I used my homemade sourdough and I like how the thick cut crunchy bread stands up to the softness of the eggs.

What you are going to need to do:

This is not a complex recipe. If it were not for just a couple tricks that I have learned and want to share…I would hesitate to even post it!

Tip # 1: Cook on Medium/Low! I’m serious, we are not frying these eggs! Low and slow is THE trick, in my book to a nice silky texture.

In a medium skillet, on medium/low, warm about a teaspoon of olive oil, until it coats the bottom of the pan.

Pour in your liquid eggs.

Place 2-5 dolops of sour cream (about 1 teaspoon each), depending on how many “eggs” you are making into the pan, ontop of the eggs.

With a small silicone spatula or whisk, begin to stir the eggs and sour cream in small circles right away.

Continue to stir for the entire time that the eggs are on the heat.

It’s going to look like nothing is happening but be patient. Eventually your eggs will begin to tighten and thicken up. The constant stirring is what will give you those small delicate curds and keep your eggs creamy.

Add a pinch of salt and pepper, to taste, and continue to stir until your eggs become the texture of thick tapioca. Always remove from the heat earlier than you think you need to…as they will continue to cook off the heat.

Remove from heat and continue to stir for 1 minute.

Serve over toast and garnish with avocado with a squeeze of lime, tomatoes, and fresh chives.

Knock Off Starbucks Egg Bites with JustEgg (Vegan)

I have been intrigued with the egg bites from a (ahem) certain national coffee chain for quite some time and this past weekend I finally got around to trying my hand at making a vegan version of this cult-classic breakfast on the go! Bonus: My at home version didn’t cost $5 for only two…and I didn’t need to get out of my PJ’s. Win, win.

Full disclosure: I have never has the st*rbucks version but I can't imagine that they could be any better than this! These have mushroom, tomato, and feta (yes, leftover from the kebobs from last night...) But I think that;s part of what makes this recipe so great! You can customize it for your own tastes, or even make a couple of versions! So quick and easy and the texture was perfect!

What you are going to need to buy:

Just Egg, the liquid. It can typically be found right by the eggs in the cold case at the grocery store. There really isn’t a substitute for this…if you want “eggs” that actually taste like the real thing, just try Just Egg. You’ll thank me later.

Sour Cream - (I’m a pretty die-hard Tofutti fan, so that’s what I always use!)

Salt and Pepper, to taste

Optional Add Ins: For this recipe I used mushrooms, Roasted Tomatoes, Vegan Feta and some leftover pesto.

That’s it! Crazy, I know!

What you are going to need to do:

Preheat oven to 350.

In a medium glass bowl whisk together one cup of JustEgg and 1/4 cup of Tofutti Sour Cream.

Add a pinch of salt and pepper, to taste, and add in your favorite breakfast add ins. Try to get as much moisture from the add ins as you can so that your egg bites don’t become soggy. I pressed my tomatoes and mushrooms between paper towels before adding them.

Spray a medium muffin tin with a cooking spray and fill each section half-full with the batter. Don’t over-fill.

You can also use a mini-muffin tin but your cooking time may decrease.

Bake for 15-17 minutes or until center is set. Let cool in the tin for 1-2 minutes.

Serve garnished with fresh herbs, like chives!

This recipe should make 6-7 medium Egg Bites.