ham egg and sprouts breakfast sandwich

Breakfast

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.

Ingredients

1 tablespoon reduced-fat cream cheese, softened
1 slice whole-grain bread, toasted
1 teaspoon chopped fresh chives
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 sprouts

Directions

Spread cream cheese on toast; sprinkle with chives. Set aside.
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.
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.
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.