A recipe for a fluffy and creamy egg sandwich made easily in the microwave. Perfect for breakfast or a snack, it can be prepared quickly even on busy mornings. Try this dish packed with culinary researcher Yukari's ideas!
Ingredients
Main Ingredients (1 serving)
- 2 slices of bread (8-cut slices)
- 2 eggs
Seasonings
- Mayonnaise 2 tbsp
- Sugar 1/2 tsp
- Salt and pepper to taste
- [A] Salted Butter 10g
- [A] Mustard 1/4 tsp
Steps
- Crack 2 eggs into a bowl. Prick the yolks with a toothpick several times. Lightly beat the egg whites.
- Loosely cover the eggs with plastic wrap and microwave at 600W for 1 minute 20 seconds.
- After microwaving, remove the plastic wrap and mash the eggs with a fork.
- Microwave for another 20 seconds at 600W without plastic wrap. After microwaving, break them up thoroughly again.
- While still warm, add 1/2 tsp sugar and mix well. Let it cool down to room temperature.
- In a separate bowl, combine 10g salted butter (at room temperature) and 1/4 tsp mustard and mix thoroughly.
- Add 2 tbsp mayonnaise and salt and pepper to taste to the cooled eggs and mix well.
- Prepare 2 slices of bread and spread the prepared mustard butter on the inner sides.
- Place the egg filling on one slice of bread, top with the other slice, and press lightly.
- Place the sandwich on plastic wrap and wrap it tightly.
- Let it sit for about 5 minutes to meld, then cut and serve.
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