Breakfast Sandwich

This is a quick and satisfying breakfast sandwich with soft eggs, fresh vegetables, and a creamy, slightly spicy spread. It comes together in just a few minutes and makes for an easy, filling start to the day.

For our recipe, we have used Kewpie Sandwich Spread – Spicy Black Pepper provided to us by one of our partners, Sarah International. This adds a creamy texture with a mild kick that works really well with the eggs and fresh vegetables.

Yield: 1 sandwich

Ingredients:

• 3 eggs
• 1/8 tsp salt
• 1 tsp unsalted butter
• 2 slices white bread
• 2 tsp Kewpie Sandwich Spread – Spicy Black Pepper
• 2 tsp sweet chilli sauce
• 1 slice cheddar cheese
• 4 slices cucumber
• 2 cherry tomatoes thinly sliced
• ¼ cup lettuce roughly chopped
   

Instructions:

1. Crack 3 eggs into a bowl. Add 1/8 tsp salt and whisk using a fork until smooth.
2. Heat a non-stick pan over high heat for about 45 seconds, then add 1 tsp unsalted butter. Let it melt over low heat for 30 seconds and swirl it in the pan with a brush to coat it evenly.
3. Pour the whisked eggs into the pan. Immediately place the 2 slices of white bread on top of the egg and flip the bread over to coat the other side in egg using a tong or using hand.
4. Once the egg starts to set, carefully flip everything over using a spatula so the bread is now at the bottom and the egg is on top. Cook on medium heat for about 2 to 3 minutes or until the egg is fully set and lightly golden.
5. Spread 2 tsp Kewpie Sandwich Spread – Spicy Black Pepper on one slice of bread and 2 tsp sweet chilli sauce on the other.
6. On the Kewpie side, add 1 slice cheddar cheese, 4 slices cucumber, 2 cherry tomatoes thinly sliced and ¼ cup lettuce roughly chopped.
7. Then close the sandwich by flipping the slice of bread with sweet chill sauce on top of the other slice using a spatula. Cut the excess eggs or fold it inwards. Press gently and cook for another 30 to 40 seconds per side over medium heat or until lightly golden.
8. Remove from the pan and then serve.