Print

Quick Japanese Egg Sandwich Recipe Easy 5 Minute Breakfast Idea

quick Japanese egg sandwich recipe - featured image
Print Recipe

A quick and easy Japanese egg sandwich featuring soft, creamy scrambled eggs mixed with mayo and wrapped in pillowy Japanese milk bread. Perfect for busy mornings or a comforting snack.

Ingredients

Scale
  • 2 large eggs
  • 1 tablespoon (15g) Japanese mayonnaise (Kewpie recommended)
  • Pinch of salt
  • Freshly ground black pepper, to taste
  • 1 teaspoon (5g) butter, for toasting bread
  • 2 slices Japanese milk bread (shokupan) or soft white sandwich bread
  • Optional: pinch of sugar
  • Optional: cheese slice (cheddar or mozzarella)
  • Optional: finely chopped chives or parsley
  • Optional: Sriracha or chili mayo
  • Optional: avocado or cucumber slices

Instructions

  1. Beat the eggs: Crack 2 large eggs into a bowl, add a pinch of salt and freshly ground black pepper, and whisk until fully combined. Optionally, add a pinch of sugar for sweetness.
  2. Heat the pan: Place a non-stick pan over medium-low heat and add 1 teaspoon (5g) butter. Let it melt gently, coating the pan evenly.
  3. Cook the eggs: Pour the beaten eggs into the pan. Let sit a few seconds until edges set, then gently stir and fold eggs over themselves to create soft, creamy curds. Remove from heat when eggs are still slightly runny (2-3 minutes).
  4. Mix in mayo: Transfer eggs to a bowl and fold in 1 tablespoon (15g) Japanese mayo for richness and creaminess.
  5. Toast the bread: Lightly butter one side of each bread slice. Toast in a pan or toaster until golden and slightly crisp.
  6. Assemble the sandwich: Spoon the creamy egg mixture onto one slice of toasted bread (buttered side up), then top with the second slice (buttered side down).
  7. Cut and serve: Trim crusts if desired and slice sandwich diagonally or into rectangles. Serve immediately while warm.

Notes

Cook eggs gently over low heat to keep them creamy and soft. Do not over-stir to maintain soft curds. Use Japanese mayo for best flavor and texture. Toast bread with butter for added crunch and aroma. Egg filling can be made ahead and stored in the fridge for up to 24 hours. Reheat gently before assembling.

Nutrition

Keywords: Japanese egg sandwich, quick breakfast, easy egg sandwich, Japanese milk bread, creamy egg filling, 5 minute breakfast

Find it online: https://evabakery.com/quick-japanese-egg-sandwich-recipe-easy-5-minute-breakfast-idea/