One of my favourite ways to use the Yves Canadian bacon slices is making "egg" McMuffins. If only there was a better word to describe this sandwich! I used the vegan omelette recipe from Vegan Brunch and poured it into egg rings to make nice, round, fluffy "eggs".
Because they are thicker than the omelettes, they do have to be cooked a bit longer so they are cooked through.
To make the sandwich, I toasted some English muffins, and then layered thusly: bottom of bun > mayo > egg > bacon > cheese > hot sauce > egg > dijon mustard > top of bun.
To work off some of the Vegan MoFo extravaganza of butter, mayo, cheese, egg and meat, after breakfast the bf and I took a walk along the river to the Studley Park boathouse on the Yarra to watch giant geese and sip soy lattes. What a beautiful day!