A great egg substitute where egg is the main event is chickpea flour. It works as a quiche or frittata base. You can use it to make french toast coating or breakfast scrambles. Look up socca recipes and improv from there.
To make it extra eggy, season with kala namak, a pink-coloured salt often called black salt. It has sulphur in it and makes the kitchen smell like farts, but it tastes great :D
I do an avocado toast that tastes, to me anyway, a lot like fried egg on toast. Mashed avocado, drizzle with coconut
vinegar, top with black pepper and kala namak. It helps with the illusion if your bread/cracker/tortilla/polenta etc. base is warm. You can use white wine or rice wine vinegar, but the coconut vinegar adds something the others don't. It's got a milder tang and some fermenty funk to it.
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