Breakfast Sandwich: A Flavorful Twist
This breakfast sandwich combines my great-grandmother's egg salad with the Japanese egg sando for a unique taste experience. The creamy egg yolks, crisp cucumbers, and sweet Fuji apples create a satisfying blend of flavors and textures. With just a few simple ingredients, this dish is easy to prepare and pays homage to my heritage. It’s a delightful option for anyone looking to enhance their breakfast routine.
Serving size 1:
Ingredients:
1 slice Japanese milk bread or Whole wheat (depend on preference)
1 tbsp Kewpie Mayo
2 large eggs (medium or hard-boiled)
10g diced cucumbers
1/2 tsp lemon juice
1 tbsp chopped apples (preferably fuji)
salt and black pepper (tt)
Recipe:
Finely dice the cucumbers and fuji apples. For the cucumbers, drain out the excess liquid (either with a cheese cloth or paper towel) and put the apples in a bowl of water to prevent oxidation.
Prepare a small pot of water and boil the eggs for 7 mins (medium) or 10 mins (hard-boiled). Meanwhile, prepare an ice-bath for the eggs (this will help stop the cooking process).
Let the eggs sit in the ice-bath for 2 mins and peel. Separate the egg white and egg yolks.
For the egg yolks, add kewpie mayo, lemon juice, salt, pepper. Mix until creamy. (You may add sugar if you don't have apples)
With a knife, dice up the egg whites.
Either layer from egg yolk, cucumbers and apples, egg whites on top OR mix in cucumber and apples into the egg yolk mixture and top it off with egg whites
Season with a little extra black pepper to taste (optional) and serve
Analysis:
