Egg, Tomato, and Alfalfa Sprout Sandwich

I am a fiend for sprouts, and I especially love alfalfa, which I often sprout at home during the fall and winter times. One of my absolute favorite ways of eating it is replacing lettuce in sandwiches with the delicious, slightly peppery bite of alfalfa. This can be done with cress and other “microgreens” as well, and it’s just as delicious!

This particular sandwich came at a serendipitous time–when I have barely anything in my fridge due to the fact that I haven’t been able to muster up the energy to go grocery shopping after ripping out my summer annuals and planting the bed for fall. My ducks had stopped laying while they were going through their molt, and they recently just started up again, and a large yellow beefsteak tomato that had come from a plant that popped up on my lawn one morning during the summer finally ripened on my counter (I had pulled it during Hurricane Jose, worried about the extra water causing the tomato to crack.) It was sweet and juicy. And, of course, my alfalfa sprouts were ready to be eaten after I had pulled out my sprouter for the first set for the fall.

Sometimes about alfalfa makes it most delicious with creamy dressings, and the sandwiches I use them with only get a slathering of mayo.

1. Toast sliced roll/bread in the oven. In the meantime, cook the egg sunnyside up (or any way, really!) Rinse the alfalfa sprouts to remove most of the seed husks and pat dry. Slice the tomato.

2. Take out the bread and spread 1 tablespoon of mayo on one side. Sprinkle on salt and pepper to taste. Place handful of alfalfa sprouts and arrange tomato slices on top. Put the egg on top (I did it in this order so the heat from the egg doesn’t wilt the sprouts but you can arrange it any way you like.) Enjoy!