Japanese · Breakfast
Tamago sando (Japanese egg sandwich)
Silky egg salad sandwiched between soft milk bread, a beloved convenience-store classic.
- Calories
- 443 kcal
- Protein
- 28 g
- Carbs
- 33 g
- Fat
- 22 g
- Prep
- 10 min
- Cook
- 12 min
Per serving, for one person.
Contains: gluten, egg, mustard.
Ingredients
- 3 eggs Eggs
- 2 slices Wholegrain bread
- 1¼ tbsp Light mayonnaise
- ¼ tsp Salt
- ¼ tsp Black pepper
Method
- Boil the eggs for 9 minutes, then cool in cold water, peel and roughly chop.
- Mash the chopped egg with mayonnaise, salt and pepper until creamy but still a little chunky.
- Spread the egg mixture generously over a slice of bread and top with the second slice.
- Trim the crusts and cut into halves to serve.
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