Broccoli Microgreens Breakfast Sandwich

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Broccoli Microgreens Breakfast Sandwich

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 hollandaise sauce. It's a mouthful of flavors you'll definitely want to try!

Prep Time7

Cook Time3

Total Time10

Course: Breakfast

Cuisine: American, French-Inspired

Servings: sandwiches

Calories: 385kcal

Author: Irina

Equipment

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

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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.

Nutrition