JUST Egg with Sautéed Fennel & Leeks
Sweet, caramelized fennel wedges and silky leeks cooked with fluffy JUST Egg and topped with melty vegan cheese. A one-skillet vegan breakfast or brunch ready in about 30 minutes.
Equipment
- 10-inch nonstick skillet with lid
Ingredients
- 1 large fennel bulb cut into ½-inch wedges, fronds reserved
- 1 large leek white and light green parts, sliced and rinsed
- 1 tablespoon olive oil
- 1 tablespoon vegan butter optional, for richness
- 1 cup JUST Egg shaken well (about 5 eggs' worth)
- ½ cup shredded vegan cheese mozzarella or cheddar style
- ¼ teaspoon salt plus more to taste
- black pepper to taste
- 1 tablespoon chopped fennel fronds or chives for garnish
Instructions
- Trim the fennel and slice into ½-inch wedges through the core. Slice the leek into thin half-moons, rinse well in cold water, and drain dry.
- Heat the olive oil in a 10-inch nonstick skillet over medium heat. Add the fennel cut-side down, season with salt, and cook 4 to 5 minutes per side until golden. Add a splash of water, cover, and cook 2 to 3 minutes until tender.
- Add the leeks and vegan butter (if using). Cook 4 to 5 minutes, stirring, until soft. Season with salt and pepper.
- Reduce heat to medium-low. Shake the JUST Egg and pour it evenly over the vegetables. Cook undisturbed 2 to 3 minutes until the edges begin to set.
- Cover and cook 3 to 4 minutes more until the center is set (or gently push the edges in for a softer scramble).
- Sprinkle with vegan cheese, cover, and cook 1 to 2 minutes until melted.
- Garnish with fennel fronds or chives and black pepper. Slice and serve warm.
Notes
Gentle heat: JUST Egg browns faster than chicken eggs, so keep the heat at medium-low once it goes in.
Sweet fennel: Don't rush the browning. Golden fennel is sweet; pale fennel tastes sharp.
Make it yours: Add herbs, mushrooms, spinach, chili flakes, or your favorite vegan cheese.
Storage: Refrigerate up to 3 days. Reheat gently, covered, over low heat.