Recently I shared that I was growing sprouts at home, and since they are so easy to grow, we have an abundance of sprouts to eat! Lately, this sandwich combination has been my go-to for breakfast, lunch, snacks, or a light dinner. It’s good any time of the day, hits all the major food groups, and tastes pretty darn good too.
I like to make hard-boiled eggs every week since you can make a big batch and then just grab one when the mood strikes but you could also do this with a scrambled or fried egg. I have always loved hard-boiled eggs but I’ll be honest when I say they have caused me some rage in the past. Before I figured out an easy-to-peel recipe, I was dealing with eggs that would be so hard to peel they would be mangled by the end with basically just the yolk left.
Enter the most used cookbook in our house, The Food Lab: Better Home Cooking Through Science by J. Kenji López-Alt, which has a foolproof way of cooking eggs. I got this cookbook for Derek for Christmas and I’m not exaggerating when I say he has been looking at it daily and uses it at least 2-3 times per week. I’m not complaining because the food he has been cooking has been delicious. (If you are looking for a good gift for any cook in your life, get them this cookbook!) Plus, I can attest that the easy-to-peel hard-boiled egg recipe works like a charm. If you want to learn more about the science of eggs, you can check out this post on Serious Eats by the same author.
Avocado Toast with Eggs and Sprouts
- 1 slice whole grain bread
- 1 teaspoon mayonnaise
- 1/2 avocado
- 1 egg, hard-boiled
- 1/2 cup alfalfa sprouts
Toast your favorite whole-grain bread, and spread it on the mayo. Smash the avocado while spreading it on the toast. Top with sprouts and egg. Finish with a sprinkle of salt and pepper.
Be healthy, be happy!