1 tablespoon reduced-fat cream cheese, softened 1 slice whole-grain bread, toasted 1 teaspoon chopped fresh chives ½ teaspoon extra-virgin olive oil, divided 1 slice deli ham (1 ounce) 1 large egg ⅛ teaspoon ground pepper 2 thick slices ripe tomato 1 teaspoon lemon juice ¼ teaspoon Dijon mustard ⅓ cup alfalfa sprouts
STEP-1
Spread cream cheese on toast; sprinkle with chives. Set aside.
STEP-2
Heat 1/4 teaspoon oil in a small skillet over medium heat. Add ham and cook until warm, about 15 seconds on each side. Transfer to a plate and cover to keep warm.
STEP-3
Whisk egg in a small bowl with pepper. Heat the remaining 1/4 teaspoon oil in the small skillet over medium heat.
STEP-4
Add egg; cook, stirring, until soft curds form and are just moist, about 30 seconds.
STEP-5
Top the toast, cream cheese-side up, with the ham, tomato and the egg. Whisk lemon juice and mustard in a small bowl. Add sprouts and toss to coat. Top the sandwich with the sprout mixture.