Breakfast Sandwich with Ham, Egg, and Sprouts 

Although you can prepare this open-faced sandwich at home in five minutes, it tastes like something you would get at a classy breakfast establishment!   

Tossing your sprouts in the mixture of mustard and lemon juice is an essential step that guarantees fresh, lively flavour in every bite!  

Ingredients

– 1 tablespoon reduced-fat cream cheese, softened – 1 slice whole-grain bread, toasted – 1 teaspoon chopped fresh chive – ½ teaspoon extra-virgin olive oil, divided – 1 slice deli ham (1 ounce)

– 1 large egg – ⅛ teaspoon ground pepper – 2 thick slices ripe tomato – 1 teaspoon lemon juice – ¼ teaspoon Dijon mustard – ⅓ cup alfalfa sprout

Direction

Toast is topped with cream cheese and chives. Put away.  

In a small skillet set over medium heat, heat 1/4 teaspoon oil. Cook for 15 seconds on each side or until the ham is heated through. To keep warm, transfer to a plate and cover. 

In a small skillet set over medium heat, heat 1/4 teaspoon oil. Cook for 15 seconds on each side or until the ham is heated through. To keep warm, transfer to a plate and cover. 

Combine the egg and pepper in a small bowl. In the small skillet over medium heat, heat the remaining 1/4 teaspoon oil. Stir the egg and continue cooking for 30 seconds or until soft curds form and are slightly wet.  

Top the toast with the ham, tomato, and egg, cream cheese side up. Combine mustard and lemon juice in a small bowl. Toss to coat, then add the sprouts. Spread the sprout mixture over the sandwich.