Karen’s Revamped Vegetarian Korean Egg Sandwich

• Recipes to make ahead: Karen’s Shiitake Mushroom “Bacon” VEGAN and Karen's Mild Gochujang Chili Hot Sauce, or use you favorite hot or sriracha sauce.

Baby Kale Crisps:

• Easy: preheat oven to 325 degrees. Add kale leaves to a small bowl. Add oil and massage into the leaves, sprinkle in sesame seeds, stir with hands and lay them onto a baking sheet separated into one layer. Cook for 8 - 10 minutes until very crisp but not browned. Reserve.

Make the Gochujang Mayo:

• Whisk together the Gochujang hot sauce and mayo, set aside. For a thicker sauce add more mayo.

Toast Bread:

• Cut bread in half lengthwise - Cut each piece ALMOST all the way through, creating a "V" like pocket.

  Melt butter, add garlic powder. Heat a stick proof skillet to moderate heat. Brush the outsides of both pieces of bread with the butter (can us more butter if you like.) Add both pieces of bread to the pan. Cook until toasty and golden brown, flip over, repeat - remove to a plate. Reserve.

Cook the Eggs:

• Heat a 6" stick proof skillet - add a few drops of oil. Whisk the eggs with the milk, salt & sugar. Add to pan and scramble over moderate heat. When half way cooked, stop scrambling and let the eggs set another minute. (Makes a nice set egg.)

  Add the warm eggs in-between both breads in the center - add cheese to one side of the bread and let melt a little.

Finish the Sandwich:

• Add crispy kale leaves and shiitake mushrooms to each sandwich.
• Top with a good drizzle of Gochujang Mayo and enjoy! For some extra heat - drizzle on some Gochujang Hot Sauce and some Gochugaru chiles flakes.