Avocado & Egg Sando Recipe

Name: Recette Avocado & Egg Sando
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2
Ingredients: 2 œufs; 1 avocat mûr; 2 cuillères à soupe de mayonnaise japonaise (type Kewpie); 1 cuillère à café de wasabi (facultatif); 1 cuillère à café de sauce soja; 1 pincée de dashi en poudre (facultatif, pour l'umami); 2 cuillères à soupe de concombre haché finement ou 1 cuillère à soupe de graines de sésame; Quelques brins de ciboulette fraîche; Sel et poivre noir du moulin

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Portion

Preparation time

15 minutes

Cooking time

10 minutes

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).

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

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Instructions

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.

Recipe notes

Prepare a delicious sando egg avocado, the ultra-soft Japanese sandwich made with eggs, avocado and Kewpie mayonnaise. Easy to make, with a touch of wasabi and soy sauce. Perfect for an express breakfast or a home-cooked brunch.

Japanese mayonnaise Kewpie ⋅ Kewpie ⋅ 450g

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