Avocado & Egg Sando Recipe
This revisited tamago sando is our ultra gourmet version of the Japanese classic! A generous, ultra-simple snack to reproduce at home 🥪
Between the soft slices of shokupan: a ripe avocado, the regressive duo of hard-boiled eggs and Kewpie mayonnaise topped with an ajitama (or a soft-boiled egg, depending on your taste).
- Prep Time
- 15 minutes
- Cooking Time
- 10 minutes
- Servings
- 2
Ingredients
- 2 eggs
- 1 ripe avocado
- 2 tablespoons Japanese mayonnaise (Kewpie type)
- 1 teaspoon wasabi (optional)
- 1 teaspoon soy sauce
- 1 pinch dashi powder (optional, for umami)
- 2 tablespoons finely chopped cucumber or 1 tablespoon sesame seeds
- A few sprigs of fresh chives
- Salt and freshly ground black pepper
Directions
- Place the eggs in a pan of boiling water. Cook for 8 to 10 minutes to obtain hard-boiled eggs. Once hard-boiled, run them under cold water to stop the cooking process and remove the shell easily.
- In a bowl, mash the hard-boiled eggs with a fork. Add the Japanese mayonnaise, wasabi, soy sauce and dashi powder. Mix well until smooth, leaving a few pieces of egg for texture. Add salt and pepper to taste.
- Thinly slice or dice the avocado. Add the chopped cucumber or sesame seeds. Chop the chives and mix with the avocado for a fresh flavor.
- Place two slices of bread on a board. Generously spread the egg cream on each slice. Divide the avocado slices or cubes between the slices. Cover with the other two slices of bread.
- Press gently to hold the sandwich together. Carefully cut the sando in half with a sharp knife. The diagonal cut is the most popular and highlights the layers.
