Ham Egg & Sprouts Breakfast Sandwich
This open-faced sandwich feels like something you would get at a fancy breakfast spot, but you can make it at home in just five minutes! Don't skip the step of tossing your sprouts in the mustard-lemon juice mixture; it ensures each bite is full of peppy, bright flavor.
This open-faced sandwich feels like something you would get at a fancy breakfast spot, but you can make it at home in just five minutes! Don't skip the step of tossing your sprouts in the mustard-lemon juice mixture; it ensures each bite is full of peppy, bright flavor.
Ingredients
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1 tablespoon reduced-fat cream cheese, softened
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1 slice whole-grain bread, toasted
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1 teaspoon chopped fresh chives
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½ teaspoon extra-virgin olive oil, divided
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1 slice deli ham (1 ounce)
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1 large egg
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⅛ teaspoon ground pepper
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2 thick slices ripe tomato
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1 teaspoon lemon juice
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¼ teaspoon Dijon mustard
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⅓ cup alfalfa sprouts
Method
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Spread cream cheese on toast; sprinkle with chives. Set aside.
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Heat 1/4 teaspoon oil in a small skillet over medium heat. Add ham and cook until warm, about 15 seconds on each side. Transfer to a plate and cover to keep warm.
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Whisk egg in a small bowl with pepper. Heat the remaining 1/4 teaspoon oil in the small skillet over medium heat. Add egg; cook, stirring, until soft curds form and are just moist, about 30 seconds.
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Top the toast, cream cheese-side up, with the ham, tomato and the egg. Whisk lemon juice and mustard in a small bowl. Add sprouts and toss to coat. Top the sandwich with the sprout mixture.
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