Crispy Egg and Mayonnaise Sandwich
5 Serving
Watch The Cooking Video
Crispy Egg and Mayonnaise Sandwich
| 1 ½ litre | Water |
| 2 tsp | Salt |
| 4 | Egg |
| 2 bulb | Spring onion, slice thinly |
| 4 tbsp | Mayonnaise |
| 1 ½ tsp | AJI-SHIO® Flavoured Black Pepper |
| 10 slice | Sandwich bread |
| 50 g | Unsalted Butter |
Ingredients: toppings
| 5 slice | Romaine lettuce |
| 1 | Tomato, medium size, slice thinly |
- Boil water with salt. Add in eggs and boil it for 10 minutes. Remove the egg shell and chop the egg.
- Assemble chopped egg in a bowl. Add in spring onion and mayonnaise.
- Season with AJI-SHIO® Flavoured Black Pepper. Mix well.
- Spread slices of bread with butter. Heat a pan, toast the bread until crispy.
- Arrange a slice of romaine lettuce on toasted bread.
- Spoon egg filling on the lettuce. Next, add tomato slices. Cover with another slice of toasted bread.
- Ready to serve.
AJI-SHIO® Flavoured Black Pepper Recipes
