Steps

1. Cut parchment paper into A4 size, fold it in half, and then fold it 3 more times from the edge. Secure with masking tape or a stapler to create a bag.
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2. Cut 2 English muffins in half horizontally.
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3. On one half of the cut muffin, place 1 slice of cheese. Then, tear 2 slices of ham by hand and place them on top.
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4. Place the muffins with the toppings in a toaster and bake at 180°C (350°F) for 3-4 minutes until golden brown.
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5. Crack 2 eggs into a bowl, add 1/2 tbsp of mayonnaise, and mix thoroughly. (Secret Tip!) The oil from the mayonnaise coats the eggs, preventing them from drying out when cooked.
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6. Heat vegetable oil in a frying pan until very hot. Pour in the beaten eggs, stir like scrambled eggs over low heat until half-cooked, then flip and turn off the heat. The residual heat will finish cooking them.
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7. Remove the germ from 1 clove of garlic and roughly chop it into 12 pieces.
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8. Add the chopped garlic and 1 tbsp of vegetable oil to a small pot and gently cook over low heat to release the aroma.
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9. In a separate bowl, place 1 can of whole tomatoes and crush them thoroughly with a fork.
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10. Add the crushed whole tomatoes, "Koufuku no Kakushimi" (Flavor Enhancer) Reduced Salt Type 1 tsp (or 2 pinches of salt), and 1 tsp of sugar to the garlic-infused oil pot. Stir and heat over medium heat until it boils. Once boiling, reduce to low heat and simmer for about 15 minutes, stirring occasionally to evaporate the moisture. (Secret Tip!) Tomato sauce can easily burn, so simmering slowly over low heat prevents mistakes.
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11. On the ham of the baked muffin, place lettuce (to taste) if desired, and then the halved egg. Generously spread the prepared tomato sauce on top. Place the other muffin half on top to close it.
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12. Place the assembled muffin into the prepared hamburger wrapping paper and gently press to meld the ingredients and the bread. (Secret Tip!) Pressing helps the ingredients and bread meld together, making it easier to eat.
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13. Once the ingredients are settled, it's ready to serve.
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