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1
First make the scrambled egg. In a bowl, crack in the egg and pour in the water, coconut aminos, and granulated sugar and stir in circular motions with a fork until all ingredients are combined and incorporated well.
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2
Melt 1/2 tablespoons of butter in a small pan over medium to low heat. After the butter has melted, pour in the scrambled egg mixture and stir around slowly with a spatula.
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3
Once you see that the eggs have started to curdle, turn off the stove and stir around until almost all the eggs have curdled but there is still some liquid left. Pour the egg onto a plate to let it cool so it won't keep cooking.
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4
After washing the pan or using a new pan, melt the rest of the butter over medium to low heat. Toast a slice of bread and grate in 1/4 cup of parmesan on top of the bread, ensuring that the whole bread is covered with the parmesan.
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5
Sprinkle on top 2 tablespoons of nutritional yeast and some lemon pepper. Slowly place the scrambled egg on top. Afterwards, sprinkle on the rest of the nutritional yeast, grated parmesan, and lemon pepper then top with the last slice of bread.
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6
Carefully flip the sandwich over, then turn the stove to low heat. Cover with a lid for a few minutes to let the cheese melt. Once the cheese has melted you're done!
