Tamago sando (Japanese Egg Sandwich)

Ingredients:

- 3 large eggs, medium boiled

- 1/4 tsp sugar

- 1/4 tsp salt

- 1/8 black pepper

- 2 tsp milk

- 2 tbsp Japanese Kewpie Mayo

- 4 slices Japanese Milk Bread

Step by step:

1. Medium boil your eggs so the inside is still jammy (I used this egg maker)

2. Peel and separate the egg whites from the yolks in two bowls

3. Dice the egg whites, then fold the yolks back in

4. Next, add sugar, salt, milk, pepper,

and mayo. Lightly toss to combine and adjust S&P as

needed

5. Now its time to assemble! Set out

the 4 pieces of bread and spread the

butter on top

6. On 2 pieces, add the egg salad

7. Place the other pieces on top of the

egg salad, butter side down.

8. Cut off the crust

(DONT THROW AWAY!)

10. Cut sandwiches in half and enjoy!!

DONT THROW OUT THE CRUST!

MAKE RUSKS!

Ingredients:

- 4 tbsp butter

- 1 tbsp sugar

- 1/2 tbsp cinnamon

Step by step:

1. Preheat the oven to 350ºF

2. Meanwhile, put 4 Tbsp unsalted butter in a glass bowl and microwave it until completely melted.

3. Then, coat all sides of the oven-dried crust strips with the melted butter.

4. After, mix the sugar and cinnamon then sprinkle 1 Tbsp on all sides of the crusts.

5. Bake in the preheated oven for 5–10 minutes or until the strips are golden brown and crispy. Remove from the oven and let cool completely. If some of them are not crispy or golden yet, you can leave them on the baking sheet in the oven with the remaining heat.

Recipe Credit: Just One Cookbook