WAFFLE BREAKFAST SANDWICH WITH GARDEIN® SAUS'AGE AND BLUEBERRY, GRILLED PEACH COMPOTE

Spray cold grill with cooking spray and pre-heat to 400°F. Pre-heat an oven to 350°F. Pre-heat flat top to 350°F.

Remove the pit from the peach and cut into quarters. Grill each section on the peach, evenly char the peaches on each side. About 4 minutes per side. Remove from the grill and roughly chop the peaches.

In a small sauce pot, add in the blueberries, grilled peaches and granulated sugar. Slowly simmer the compote over low heat, until the fruit begins to breakdown, stirring occasionally. Once the compote begins to create a semi-thick syrup, remove from the heat. Add the lemon zest and juice and stir in the fresh herbs. Reserve compote in the refrigerator.

In a small bowl, whisk together the vegan liquid eggs, salt, and pepper. Place the ring molds that are roughly the same diameter as the flat bottom waffles on the flat top. Spray each ring generously with cooking spray. Pour roughly a half a cup of the seasoned vegan eggs into each ring mold. Occasionally stir the vegan eggs, making sure they cook evenly.

While the eggs are cooking, place the flat bottom waffles on a parchment lined sheet pan. Flat side down. Cook for in the oven 6 to 7 minutes until warm and lightly golden brown.

Once the eggs are fully cooked and set in the shape of the ring mold, remove from the flat to and keep warm.

Place the saus’age on the flat top and cook on each side for about 4 minutes, until golden brown and reaches an internal temperature of 165°F.

Once the waffles are done, place a piece of vegan cheese on top of five of the waffles followed by the vegan eggs. Place the saus’age on top. Spoon a couple tablespoons of compote over each saus'age and top each with the last flat bottom waffles.