Name: Fried Egg Sandwiches with Hummus and Sprouts
Total time: PLACEHOLDER
Ingredients: 2 teaspoons extra-virgin olive oil; ½ cup garlic hummus; 8 slices hearty sandwich bread , lightly toasted; 2 Persian cucumbers , sliced thin on bias; 4 teaspoons sambal oelek; 4 large eggs; ¼ teaspoon table salt , divided; ¼ teaspoon pepper , divided; 2 ounces feta cheese; 1 thinly sliced tomato; 1 thinly sliced red onion; 2 ounces (2 cups) alfalfa sprouts

Why This Recipe Works

While there’s certainly a place for a classic bacon-egg-and-cheese sandwich in your rotation, we wanted to build a satisfying, texturally dynamic egg sandwich that tasted fresher and lighter—and that you might especially crave in warmer months. We started by smearing sandwich bread (multigrain, for extra fiber and heartiness) with creamy, garlicky hummus and tart, spicy sambal oelek. The nuttiness of the hummus and heat of the sambal oelek harmonized nicely with the richness of the oozy eggs. We layered the sandwiches with cucumber, red onion, tomato, and alfalfa sprouts for their refreshing crunch, while a sprinkle of crumbly feta injected each bite with briny tang. With a breakfast sandwich this substantial and wholesome, you won’t miss the meat.

Before You Begin

If you can’t find sambal oelek, you can substitute chili-garlic sauce or sriracha.

Instructions

Heat 2 teaspoons extra-virgin olive oil in 12-inch nonstick skillet over low heat for 5 minutes. While pan heats, spread ½ cup garlic hummus on 1 side of 4 slices lightly toasted hearty sandwich bread, then arrange 2 thinly sliced Persian cucumbers on top of hummus. Spread 4 teaspoons sambal oelek on one side of remaining 4 slices lightly toasted hearty sandwich bread.

Crack 2 large eggs into small bowl and season with ⅛ teaspoon table salt and ⅛ teaspoon pepper. Repeat with remaining 2 large eggs, remaining ⅛ teaspoon table salt, and remaining ⅛ teaspoon pepper in second small bowl.

Increase heat to medium-high and heat until oil shimmers. Working quickly, pour 1 bowl of eggs on 1 side of pan and second bowl of eggs on other side. Cover and cook for 1 minute. Remove skillet from burner and let stand, covered, 15 to 45 seconds for runny yolks (white around edge of yolk will be barely opaque), 45 to 60 seconds for soft but set yolks, and about 2 minutes for medium-set yolks.

Using spatula, place eggs on top of cucumbers. Top each egg with ½ cup feta cheese, crumbled; 1 thinly sliced tomato; 1 thinly sliced red onion; and 2 cups alfalfa sprouts. Top with remaining bread slices and serve.