I love sprouts. Brussel sprouts, alfalfa sprouts… just about every sprout. I even lost a shoe trying to take cool pictures of a brussel sprout stalk field in Salinas, California.
Luckily, they’re very nutritious and worth eating. They’re often found in sandwiches or on bagels. Today I was not in the mood for anything but sprouts and other vegetables and eggs. SO I checked out google to look at eggs and sprouts and found this delicious looking blue cheese, fried egg, and sprout sandwich; I made the same thing but in a bowl.
In case you were wondering what benefits alfalfa sprouts provide, here they are:
- preventing colon cancer (not sure how true this is, but I like the sound of it)
- contain omega-3 fatty acids
- high amounts of protein
- high amounts of vitamin C, K, & A
Steps to complete this:
- Lightly separate the sprouts by hand, and throw them in a bowl.
- Break up some blue cheese and put it on top of the sprouts.
- Put some good butter or olive oil in a pan and heat it at med-low.
- While that’s heating up, cut open that avocado and slice it in the rine.
- Once the butter or oil seems to be heating up (bubbling a bit), crack your egg(s) into the pan
- When the egg whites start bubbling, feel with your spatula around the edges of the eggs. If you can move the eggs with the spatula by gently pushing it, they’re ready to toss. If not, let them cook a bit more.
- If they’re ready to toss, shake the pan a little bit so the full bottom surface of the egg(s) aren’t stuck to the pan at all.
- Shake the egg(s) to the back of the pan (furthest away from you while you’re holding the pan) then do a scooping motion to get the momentum of the eggs up and then down perfectly).
- If you tossed/flipped your egg(s), let them cook the egg whites for 30-60 seconds longer then turn off the stove.Gently place the eggs on your sprout/cheese bowl, and top the eggs off with your avo.