Vegan "Eggs in a Hole"
When my husband and I ate at Cafe Du Soleil in Vancouver not that long ago, (and I got to eat my wonderful pancakes), Doug, who still occasionally eats eggs from time to time when we go out, ordered something called "Eggs in a Hole," which is essentially eggs cooked inside a piece of bread. He really liked it and I was intrigued by this idea, so of course I later set forth to veganize this concept, and it turned out to be quite tasty.
I think you could serve this on its own, or with a side of hash browns and veggie sausage, or with gravy on top, or however you think would best complement a yummy-comfort-foody brunch. In this particular instance, I used Dave's Killer Bread, but any kind of bread should work fine. All you do is cut a "hole" with a circular cookie cutter in the middle of your piece of bread, lightly "butter" your bread on each side (I used Earth Balance), place your bread in a non-stick skillet over medium-low heat, and pour your "eggs" into the hole. Cook the eggy bread on one side, and then flip to cook the other side once it is ready. (Also, if you aren't sure what to do with your circles of bread that you cut from the middle, I dipped mine in "eggs," and cooked them up in the pan as well, and they were also quite good.)
That's it. Ta-dah! A new breakfast favorite is born. Below is my go-to "egg" recipe in case you need it.
In a food processor combine:
1 package organic silken firm Mori-Nu tofu
1 tablespoon tahini
3 tablespoons vegan milk
2 tablespoons nutritional yeast
2 tablespoons potato starch
1/4 tspn turmeric
1/2 tspn onion powder
1 tspn "kala namak" (aka "black salt") -gives it an "eggy" flavor
Blend until smooth. You can adjust with more liquid (water or vegan milk) if too thick, but usually this works fine for the eggs I need, whether it be scrambled or omelet or fried or whatever!