Prepare the ingredients as listed.

Make the Garlic Herb Cottage Cheese Shmear (ideally the night before). Add cottage cheese, roasted garlic, and olive oil to a blender or food processor. Blend for 2 minutes, stopping to scrape down the sides twice until completely smooth. Transfer to a bowl and fold in chives, black pepper, onion powder, and dill. Cover and refrigerate overnight.

Toss the potatoes with oil, garlic powder, paprika, and pepper. Cook on a baking sheet in the oven, tossing about halfway through, until nicely browned and tender.

Steam the tempeh. While the potatoes cook, cut the tempeh into 3 or 4 slabs. Steam in a covered pan with an inch of water for 10 minutes.

Mix the seasoning. While it steams, whisk together the vegetable broth, maple syrup, rubbed sage, crushed fennel seed, smoked paprika, garlic powder, onion powder, nutritional yeast, black pepper, salt, apple cider vinegar and red pepper flakes.

Grate and marinate the hot tempeh. Pull the slabs out and grate them on the large holes of a box grater straight into the seasoning bowl. Toss while everything is still hot so the tempeh absorbs the marinade.

Sear the tempeh sausage. Heat the olive oil in a skillet over medium-high. Spread the tempeh in an even layer and leave it undisturbed for 3–4 minutes. Toss once, then leave it for another 3–4 minutes. If maple has pooled in the pan, keep it moving during the final 30 seconds so it glazes rather than scorches. Taste for pepper.

Toast the bagel. Toast the bagel halves until lightly crisp and golden.

Cook the sunny-side-up eggs. Heat a lightly greased skillet over medium-low heat. Crack in the eggs, keeping the yolks intact. Cook until the whites are fully set and the yolks remain runny, about 3–4 minutes. Cover briefly if needed to set the tops without flipping. Season with black pepper to taste.