Add veggie burgers and cook, turning occasionally, until browned, 5 to 7 minutes.
Transfer to a clean cutting board; dice when cool.
Heat 1 tablespoon oil in the pan over medium heat.
Stir in kale and water and cook, stirring, until wilted, about 2 minutes.
Add garlic and thyme; cook, stirring, for 30 seconds.
Stir in the diced veggie burgers, salt and pepper.
Cook, stirring, for 1 minute.
Transfer to a bowl and cover to keep warm.
Meanwhile, mix mayonnaise, ketchup and hot sauce in a small bowl.
Wipe out the pan and heat the remaining 1 tablespoon oil over medium heat.
Cook eggs, without flipping, for 3 to 4 minutes for sunny-side up.
Serve the hash and eggs with the sauce.
Garnish with more pepper and thyme, if desired.
Tips
Veggie Burgers: Shoot for 200 mg or less of sodium per patty.
Skip any with added sugar.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
