JUST Egg™ x Cabana: Adventure Begins with BreakfastBreakfast
We’re proud to announce an exciting brand collaboration that’s taking outdoor cooking to the next level ahead of Labor Day and the start of cozy fall camping season. JUST Egg™ has partnered with Cabana, creator of app-enabled luxe mobile hotels and celebrated van-based Chef Anthony Strong, on campsite-friendly recipes, product-stocked mini-fridges, vacation giveaways and more: ju.st/cabana.
Cabana offers a new experience for travelers: both luxury comfort and the freedom of mobility. They have a fleet of upscale, custom-made mobile hotel rooms that give you the freedom to travel, sleep and cook where you want, when you want. And there’s no better ingredient to stock your Cabana fridge with than JUST Egg — a mess-free and plant-based egg that’s ideal for cooking on the road.
Follow #JUSTEggxCabana for updates, giveaways and more — and check out one of Chef Anthony’s delicious campsite-friendly recipes below!
Pressed Omelet Sandwich with Spicy Kraut
Makes 1 large sandwich
2 1-inch thick slices of levain or country bread
½ cup sauerkraut, drained
¼ cup pickled peppers, chopped
¾ cup JUST Egg
¼ cup plant-based butter
½ cup plant-based cheese, grated
Salt & pepper
Mix the sauerkraut and chopped peppers together.
Heat a skillet over medium-high heat and toast the bread slices until lightly-golden. Once toasted, spread one side of each slice liberally with butter. Set aside.
Return the skillet to medium-high heat and add a heaping spoonful of the butter, enough to coat the pan liberally. Once it’s hot and bubbly, shake the bottle of JUST Egg well and pour the desired amount into the pan. Stir occasionally with a spatula as the JUST Egg cooks, scraping the bottom of the pan to prevent sticking.
When the JUST Egg liquid is halfway cooked through, remove the pan from the burner — the residual heat will help it set into an even omelet layer. Sprinkle with a touch of salt and pepper, then scatter sauerkraut mixture (you may have extra) and half of the grated cheese evenly over half of the surface of the omelet.
Slide the spatula underneath the omelet to loosen it from the bottom of the pan, then fold the omelet in half, pressing down firmly to seal everything together.
Sprinkle half of the remaining cheese evenly over the non-buttered side of one bread slice, then slide the omelet on top. Scatter the remaining cheese and top with the second bread slice — butter side up.
Wipe any remaining bits of egg from the skillet and return it to medium-high heat. Put the sandwich into the hot pan and set a pot filled with water (or something else heavy) on top to weigh it down firmly.
Cook the first side of the sandwich for 3–4 minutes. Once the bread is golden-brown and crispy, flip it over, press it down again and cook the second side for another 3–4 minutes. Enjoy immediately!