High Protein Japanese Egg Sandwich

Ingredients

• 4 eggs (large)
• 30 g light mayo
• 0.5 tsp salt
• 0.25 tsp black pepper
• 0.25 tsp sugar
• 15 ml skim milk
• 2 slices fluffy white bread (85g each)

Steps

1. 1

   Boil the 4 eggs for 9 minutes.

2. 2

   Immediately place the boiled eggs in an ice bath to stop the cooking process, then peel off the shells.

3. 3

   Separate the egg whites from the yolks.

4. 4

   Add the yolks to a bowl along with 30g light mayo, 1/2 tsp salt, 1/4 tsp black pepper, 1/4 tsp sugar, and 15ml skim milk.

5. 5

   Mix the yolk mixture thoroughly until it forms a smooth paste.

6. 6

   Chop up the egg whites and add them to the bowl with the yolk paste.

7. 7

   Mix everything together to form the egg sandwich filling.

8. 8

   Scoop the filling onto a slice of fluffy white bread and top with the second slice.

9. 9

   Wrap the sandwich in parchment paper and slice it in half to serve.

Notes

Wrapping the sandwich in parchment paper before slicing helps keep the generous filling intact and creates a clean cut.

Nutrition per serving

• high-protein
• breakfast
• lunch
• sandwich
• quick-meal
• japanese-inspired