Egg and Sprout Sandwich: Eggshell Sprouts Part 2

We waited another 2 days before resolving to give our eggshell sprout heads a haircut–follow this link if you want to read about this super fun craft. By then I already had the sandwich lined up–a traditional egg and cress sandwich that’s popular during English tea times!

Sophie was so excited to be able to give them the “haircut,” and concentrated very hard on doing it well!

(She basically razed them to the roots.)

I think one of the best things about this project is that even my normally picky eater Sophie will readily eat the things she has grown and harvested herself. That sense of accomplishment and being in charge of her own food makes her more likely to try things she previously would have turned her nose up at.

This sandwich is just a traditional egg salad with sprouts mixed in, but I adore the peppery, spiciness of it, cutting through the creamy egg!

Ingredients

• 1 egg, hardboiled
• 1 tablespoons mayo
• 1/4 cup sprouts (cress, alfalfa daikon)
• 2 slices white bread
• Pinch of salt
• Pinch of pepper

1. In a bowl, mash egg and mayo until roughly combined. Fold sprouts in gently and add a pinch of salt and pepper to taste.
2. Spread egg salad onto white bread and make a sandwich!