Tamago sando (Japanese Egg Sandwich)

Ingredients:

- 3 lage eggs, hard 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. Peel and mash the hard boiled eggs

in a bowl, try to get the whites as

small as possible.

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

and mayo. Mix well and adjust S&P as

needed.

3. Now its time to assemble! Set out

the 4 pieces of bread and spread the

butter on top

4. On 2 pieces, add the egg salad

5. Place the other pieces on top of the

egg salad, butter side down.

6. Set sandwiches in between two

plates for about 5 minutes to flatten.

7. After 5 minutes, cut off the crust

(DONT THROW AWAY)

8. Now, you can cut the sandwiches in

half and enjoy!!

Recipe Credit: Just One Cookbook

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. Put the crust strips on the wire rack, leaving some space around the strips. Tip: With the wire rack, you don‘t have to flip the strips as the hot air will circulate on the bottom side.

6. 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.