Vegan “brioche” Egg’wich Recipe

Heat a wide skillet over medium-low heat and add 2 tbsp olive oil. Add the thinly sliced onions and a pinch of salt.

Cook slowly, stirring every 3–5 minutes, letting onions soften and release moisture. After about 10–15 minutes they will begin to brown at the edges; reduce heat if they risk burning.

Stir in 1 tsp maple syrup (or brown sugar) to aid browning. Continue to cook another 10–15 minutes until deep golden and jammy, total 25–35 minutes.

Optional: stir in 1 tsp balsamic vinegar at the end for brightness. Taste and adjust salt. Remove from heat and keep warm or refrigerate until assembly.

In a small bowl combine 3/4 cup vegan mayonnaise, 1 tsp minced chipotle in adobo (reduce for less heat), 1 tsp lime juice, 1 tsp smoked paprika and 1/2 tsp salt.

Whisk until smooth, taste and adjust heat or acidity. Refrigerate until ready to use. (Yields about 1 cup.)

In a mixing bowl, whisk the 16 oz JUST Egg with 2 tbsp unsweetened plant milk, 1 tsp salt and 1 tsp black pepper until homogeneous.

Heat a nonstick skillet over medium heat and add 1 tbsp vegan butter or oil. Pour about 4 oz (1/2 cup) of the JUST Egg mixture into the pan to make a round sandwich-sized omelet; cook 2–3 minutes until edges set.

Flip gently and cook another 1–2 minutes until cooked through but still tender. Repeat to make four patties, adding remaining butter/oil as needed. Keep patties warm in a low oven (200°F / 95°C) on a tray.

Split the 4 ciabatta buns and lightly toast cut sides in a skillet or oven until golden.

Spread about 1 1/2 tbsp vegan chipotle mayo on each bottom bun (approximately 6 tbsp total for 4 sandwiches).

Place one warm JUST Egg patty on each mayo-spread bottom bun.

Top each patty with two slices of vegan mozzarella. If desired, return assembled bottoms to a low oven or under a broiler briefly (30–60 seconds) until cheese softens and warms—watch carefully to avoid burning.

Spoon about 1/4 cup (roughly 2 tbsp) caramelized onions over the melted mozzarella on each sandwich.

Spread a thin layer of chipotle mayo on each top bun, place on top of onions, garnish with chopped chives if using, and serve immediately.