Start your day with a delicious, satisfying, and easy-to-make breakfast. This Broccoli Microgreens Breakfast Sandwich combines creamy brie, savory prosciutto, perfectly cooked eggs, and fresh, nutritious microgreens, all topped with a quick, no-fuss mock hollandaise sauce. It's a mouthful of flavors you'll definitely want to try!
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In collaboration with Microgreen Directory.
Before settling on this final recipe, I experimented with four very different variations of the broccoli microgreen breakfast sandwich, each with unique ingredients, flavors, and sauces. I made all four at once and turned it into a fun voting game with my husband and kids. They rated each version on a scale from 1 to 10, and this one came out on top! And for good reason—it’s absolutely delicious, a unanimous favorite in our household!
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Why this recipe works
- Balanced Flavors: The creamy brie, savory prosciutto, and fresh microgreens create a perfect balance of rich, savory, and fresh flavors.
- Easy to Make: Like these Breakfast Popovers, this sandwich is quick and simple to prepare, making it ideal for both busy weekday mornings and weekend brunches.
- It's Nutrient-Rich: With fresh, nutrient-dense, microgreens and protein-packed eggs, this sandwich not only tastes great but also provides a nutritious start to your day.
- Crowd-Pleaser: This sandwich was a unanimous favorite in taste tests, making it a reliable hit for family meals!
About Broccoli Microgreens
Broccoli microgreens are the young, tender shoots of the broccoli plant, harvested just a week or two after germination. Despite their small size, they are packed with nutrients! In fact, studies have shown that broccoli microgreens can contain up to 40 times more nutrients than mature broccoli heads, including high levels of vitamins C, E, and K, as well as sulforaphane, a compound known for its anti-cancer properties.
These microgreens have a mild, slightly peppery flavor, similar to regular broccoli but are more delicate. That's why broccoli microgreens are an excellent alternative for parents looking to introduce more vegetables into their children's diets, especially if they have little ones who don't like the taste of mature broccoli. These microgreens are much lighter in texture and milder in flavor and they don't have the fibrous crunch of the regular broccoli florets that children don't usually like. And that's why even kids love these breakfast sandwiches!
Main Ingredients
- English Muffins: You can use white or whole wheat.
- Brie Cheese: A soft, creamy cheese that melts beautifully over the warm, toasted, English muffins.
- Broccoli Microgreens: Look for vibrant green microgreens with firm, crisp leaves, and avoid any that appear wilted or yellowing. Whenever possible, choose microgreens from local or organic sources, as these are likely to be fresher and free of pesticides or harmful chemicals. To find fresh, local microgreens near you, check out this microgreen directory, where you can easily search for your nearest microgreen farm.
- Eggs: The traditional ingredient of a breakfast sandwich! If you're looking for more tasty breakfast ideas containing eggs, you might also like to try these Crispy Breakfast Quesadillas or this Puff Pastry Breakfast Roulade.
- The sauce: A combination of mayo, lemon juice, Dijon mustard, garlic powder, salt, and pepper. I call this the "Lazy Man's Hollandaise Sauce".
*** For the full ingredient list and quantities see the recipe card at the end of this post
Substitutions and variations
- English muffins: you can also use white, whole wheat, whole grain, and sourdough bread. Croissants will also be delicious! Use a gluten-free English muffin or bread for a gluten-free option.
- Prosciutto: Smoked salmon will add a rich, savory flavor and pair very well with the creamy brie, eggs, and microgreens. It’s a great option if you prefer a seafood twist on the sandwich. If you like smoked salmon flavors, you should also try this Asparagus in Smoked Salmon and Cucumber.
- Brie Cheese: If you prefer a different flavor, other soft cheeses like Camembert or even mild goat cheese can be used. Or, spread a layer of flavored cream cheese (like chive or garlic) for a different taste; I don't recommend using sweet/fruity cream cheese flavors in this recipe.
- Make it vegan: use scrambled tofu seasoned with some turmeric for color.
- Make it Omelet Style: Instead of the egg, make a mini omelet with added vegetables like spinach or mushrooms.
- Add some spice: Add sriracha or hot sauce to the mayo for a spicy kick. You can also sprinkle some hot paprika when cooking the eggs.
- Use a different sauce: Instead of our mock hollandaise sauce, you can use this Sundried Tomato Dressing or the Quick Blender Guacamole for a different flavor profile.
Preparation
STEP 1: Prepare English muffins
Split the English muffins and toast them until golden brown. While still warm, place thin slices of brie over one-half of each muffin, allowing it to melt slightly.
STEP 2: Cook the eggs
Heat olive oil in a non-stick skillet over medium heat. Place egg rings on the skillet (optional) and crack an egg into each ring. Sprinkle some microgreens and break the yolk with a utensil so it spreads. Cook to your preferred doneness. Carefully remove the egg rings and place each egg on top of the English muffin half with the brie.
STEP 3: Make mock Hollandaise sauce
In a small bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, garlic powder, salt, and pepper until smooth and creamy.
STEP 4: Assemble
On the egg-topped half of each English muffin, add a prosciutto slice and a generous layer of broccoli microgreens. Drizzle the sauce over the Microgreens and top with the remaining half of the English muffin.
Top Tips
- Place the brie on the hot, freshly toasted English muffins right away. The heat from the muffins will help soften the cheese and make it extra creamy. You can also cover it with the top half to help it keep the heat.
- Though optional, I definitely recommend using egg rings for perfectly round eggs that fit neatly on the muffin. Lightly grease the rings before cooking to ensure easy release.
- You can use two eggs per egg ring (or per sandwich) for a thicker and more filling sandwich.
- If you prefer a crispier texture, quickly pan-fry the prosciutto slices before adding them to the sandwich. This adds a crunch and intensifies the savory flavor.
- Add the broccoli microgreens just before serving to keep them fresh and crisp.
- When making the sauce, taste and adjust the seasoning as needed.
Frequently Asked Questions
It’s best to enjoy this sandwich fresh to maintain the crispness of the microgreens and the texture of the egg. However, you can prepare the sauce ahead of time.
Instead of the egg rings, you can use a small round cookie cutter or even a mason jar lid. You can also cook the egg as usual and then use a cup to cut it into a round shape that fits the English muffin.
If you have leftovers, store the components separately in airtight containers in the refrigerator. Reheat the English muffins and the eggs before assembling, and add the microgreens and sauce fresh.
Serving suggestions
Pair your sandwich with a crispy side like these Sweet Potato and Zucchini Hash Browns or these Oven Roasted Potato Cubes. They’re a great accompaniment for a hearty breakfast. Garnish with additional crispy microgreens for added flavor, nutrients, and visual appeal.
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Recipe
Broccoli Microgreens Breakfast Sandwich
Equipment
- Egg Rings optional
Ingredients
For the English muffins:
- 4 English muffins split
- 4 oz brie cheese thinly sliced
- 1 tablespoon olive oil or oil spray
- 4 eggs large
- 4 slices prosciutto
- 1 cup broccoli microgreens divided
For the Lazy Man's Hollandaise sauce
- 1 tablespoon mayonnaise
- 1 teaspoon lemon juice squeezed from fresh lemon
- 1 teaspoon dijon mustard
- 1 teaspoon garlic powder
- ¼ teaspoon ground black pepper or to taste
Instructions
- Split the English muffins and toast them until golden brown.4 English muffins
- While the muffins are still warm, place thin slices of brie over one half, allowing them to melt slightly. You can set the other half of the English muffin on top, without pressing down, to help the brie melt.4 oz brie cheese
- Heat olive oil in a non-stick skillet over medium heat. Place 4 eggs rings on the skillet, if using, and gently crack an egg into each ring. If you’re not using rings, crack the eggs directly onto the skillet, keeping them spaced apart so they don’t touch.1 tablespoon olive oil, 4 eggs
- Sprinkle some of the microgreens over the cracked egg and break the yolk with a utensil so it spreads. Lower the heat to low, cover the skillet with a lid and cook to your preferred doneness.
- Carefully remove the egg rings (if using) and place each egg on top of the English muffin half with the brie.
- In a small bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, garlic powder, and pepper until smooth and creamy. Taste and adjust the seasoning if needed.1 tablespoon mayonnaise, 1 teaspoon lemon juice, 1 teaspoon dijon mustard, 1 teaspoon garlic powder, ¼ teaspoon ground black pepper
- On the egg-topped half of each English muffin, add a prosciutto slice and a generous layer of broccoli microgreens. Drizzle the "lazy man’s" hollandaise sauce over the Microgreens and top with the remaining half of the English muffin. Enjoy!4 slices prosciutto, 1 cup broccoli microgreens
Notes
- Place the brie on the hot, freshly toasted English muffins right away. The heat from the muffins will help soften the cheese and make it extra creamy.
- Though optional, I definitely recommend using egg rings for perfectly round eggs that fit neatly on the muffin. Lightly grease the rings before cooking to ensure easy release.
- You can use two eggs per egg ring (or per sandwich) for a thicker and more filling sandwich.
- If you prefer a crispier texture, quickly pan-fry the prosciutto slices before adding them to the sandwich. This adds a crunch and intensifies the savory flavor.
- Add the broccoli microgreens just before serving to keep them fresh and crisp.
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