Truffle Fried Egg with Asparagus & Tempeh Bacon

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This breakfast isn’t messing around. You have an egg. You have some veg. You have bacon… well sort of. Asparagus lends a welcome crunch to the softness of the fried egg. Meanwhile, the texture of the tempeh and smoky flavor adds a home cooked element. The toasted tomatoes balance through acidity and serve as a burst of ripe freshness to balance flavors and mouthfeel. North meets South. Vegan meets Carnivore. Just try to finish chewing before you practice your southern drawl.

The Food

Organic Brown Farm Egg
Lightlife Organic Smoky Tempeh Strips
Fresh Asparagus
Fresh Cherry Tomatoes
The Filling Station White Truffle Oil
The Filling Station Truffle Salt

The Process

Toss Asparagus onto hot frying pan. Cook and crisp. Place Tempeh strips next to asparagus. Fry egg on the side in a small bit of truffle oil. Note that truffle oil has a high smoke point. Gently flip egg as to not break the yolk and cook for 30 seconds.

Remove ingredients. Place whole cherry tomatoes in pan to warm while assembling dish.

The Assembly

Lay asparagus across plate. Drop the fried egg on top. Drizzle lightly with truffle oil. Sprinkle a pinch of truffle salt. Lay tempeh bacon. Place tomatoes.

Notable Purveyors The Filling Station Reuse. Refill. Recycle. Chelsea Market, NYC


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