Description
A Japanese egg sandwich features creamy egg filling between soft bread.
Ingredients
Scale
- 4 slices of soft white bread
- 3 large eggs
- 2 tablespoons mayonnaise
- 1 teaspoon mustard
- Salt to taste
- Pepper to taste
- Optional: lettuce leaves
Instructions
- Boil the eggs for 10 minutes, then cool them in cold water.
- Peel the eggs and mash them in a bowl.
- Add mayonnaise, mustard, salt, and pepper to the mashed eggs and mix well.
- Spread the egg mixture evenly on two slices of bread.
- Add lettuce if desired and top with the other slices of bread.
- Cut the sandwich in half and serve.
Notes
- Use soft, fresh bread for the best texture.
- Adjust mayonnaise to your taste preference.
- Store any leftover filling in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Lunch
- Method: Sandwich
- Cuisine: Japanese
Nutrition
- Serving Size: 1 sandwich
- Calories: 300
- Sugar: 1g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 220mg
Keywords: japanese egg sandwich, egg sandwich, japanese cuisine