One of the best use of microgreens is to add them to sandwiches and although it is not shown here, the secret sauce is mayonnaise. You simply clip them and add to any sandwich, even with just lots of mayo–no other filling needed. They are so fresh they seem alive, crunchy, and usually with a bit of spice. The microgreens shown here are broccoli, kale, kohlrabi, arugula, and other seedlings grown hydroponically.. They have the same taste as their mature leaves, only more intense with more concentrated nutrients and antioxidents.
2 Eggs, fried or poached
2 slices homemade or purchased sourdough bread
Butter
2-3 slices provolone cheese
1 cup or more microgreens
Mayonnaise
Toast bread, butter and add cheese slices and place under broiler until cheese melts. Add eggs and microgreens. Spread or squirt mayonnaise over greens and enjoy. If your sourdough bread is as crumbly as mine, you may need to eat with fork or spoon. I am sure you could only enhance the sandwich by adding more spices like curry, or za`atar, or cumin and coriander, etc.
1 serving.
Add comment