For the vegan scrambled eggs, place the mung dal in a pan with plenty of water and soak for at least 6 hours, preferably overnight. Then drain the mung beans, rinse with fresh water and drain well. Place in a high-speed blender with the remaining ingredients and blend until smooth. Place the mixture in a pan over a medium heat and cook slowly, stirring occasionally. The mixture should hold together well, but may still be slightly moist.

Cut two very thick slices from the brioche or white bread (each the thickness of 2 regular slices of bread). Cut these in the centre so that the resulting slices are just held together and the topping cannot fall out of the bottom of the sandwich. Now fry the thick slices of bread in a little vegan butter (for brioche bread) or plenty of vegan butter (for regular white bread) on both sides until golden brown.

Fry or bake the vegan bacon according to the recipe. Cut the chives into fine rolls. Mix the mayo and Sriracha to make a sauce.

Spread a little sauce on both sides of the sandwiches first. Then top with cheese, egg, bacon and more cheese. To top it all off, add some more sauce and chives for flavour and look. 맛있게 드세요!