Description
A delightful and easy-to-make sandwich featuring creamy egg salad on fluffy Japanese milk bread, perfect for any meal.
Ingredients
Scale
- 6 large Pete and Gerry’s Organic Eggs
- 1/4 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 to 2 teaspoon milk (or plant milk, optional)
- 4 tablespoons Japanese mayonnaise
- 4 slices Japanese milk bread
- 2 tablespoons unsalted butter (softened)
- Chives (sliced, for garnish, optional)
Instructions
- Boil the eggs in a pot of water for about 10 minutes.
- Transfer the eggs to cold water to cool.
- Peel the eggs and chop them into small pieces.
- In a bowl, mix the chopped eggs with sugar, salt, pepper, milk, and Japanese mayonnaise until combined.
- Spread softened butter on one side of each slice of Japanese milk bread.
- Place the bread butter side down on a skillet over medium heat.
- Add a generous amount of egg salad on top of one slice.
- Place another slice of bread butter side up on top of the egg salad.
- Cook until golden brown, then flip and cook the other side.
- Remove from the skillet, let cool slightly, and cut in half.
Notes
Use fresh ingredients for the best flavor. Adjust sugar and salt to taste. Try different add-ins like avocado or cucumber slices.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Snack
- Method: Boiling, Sautéing
- Cuisine: Japanese
Nutrition
- Serving Size: 1 sandwich
- Calories: 320
- Sugar: 3g
- Sodium: 360mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 420mg