Fresh sprouts are one of the few foods that contain vitamin B12 in abundance, plus a high amount of vitamin A. They also have more vitamin C than lettuce and tomatoes! Here, sprouts combine with omega-3-rich eggs (a use for all those leftover Easter eggs!) in a luscious (and eye-pleasing) salad with a spicy Indian flair.
This recipe is one of the safe ways to eat sprouts, since they’re cooked. If you’ve been afraid to eat sprouts because of FDA warnings about bacteria, here’s a great way to get the benefits of their nutrition and still be safe.
3 cups bean sprouts
4 hard-cooked eggs
1 teaspoon curry powder
¼ cup sliced green onions or chives
1 ½ tablespoons olive oil
1 teaspoon red wine vinegar
Salt and freshly-ground black pepper to taste
1. Lightly saute the bean sprouts with a tablespoon or so of water, half the green onions, and salt to taste until just tender. Set aside to cool.
2. Remove shells from eggs and slice eggs in half lengthwise. Mash yolks with curry powder, remaining green onions, olive oil, vinegar, and salt and pepper to taste.
3. To serve, mound bean sprouts on individual plates, then place 2 egg halves on each mound.