RECIPE

JAPANESE EGG TOAST

With an egg cooked on toast, this protein-packed easy breakfast idea can be easily customized with your favorite toppings and comes together in about 6-minutes.

INGREDIENTS

- 1 slice sandwich bread (thick-cut) - Japanese mayonnaise  - 1 large egg - salt & pepper (to taste) - 1 slice bacon (chopped) - 1 scallion (chopped for garnish)

1

Use the back of spoon to press an indentation into the center of the bread to hold the egg. 

PRESS BREAD

2

Use a squeeze bottle of Japanese mayo such as Kewpie to pipe a border around the edge of the bread. This holds the egg in place while giving the toast a cheese flavor once toasted.

PIPE MAYO BORDER

3

Crack an egg into the center of the toast, and season with salt and pepper. 

CRACK EGG

4

Scatter the bacon (or chosen protein) on top of everything, and pop this into a toaster oven for 4-5 minutes.

SCATTER BACON & TOAST

5

The toast is done when the bread has crisped and the mayo has browned. The egg toast will have a runny yolk, but if you want it firmer, just turn off the toaster and leave it in for a few more minutes. Garnish with scallions.

GARNISH