Japanese sandwich with eggs & bacon

Step 1

Cook the eggs in a large pot of boiling water for 9 minutes.

Step 2

While the water is boiling, wash the cabbage and chop into thin strips.

Step 3

Make the sauce for the cabbage by mixing: 1 teaspoon of mayonnaise and 1 tablespoon of vinegar per person, season. (Optional: add a pinch of sugar per person).

Step 4

Pour the sauce over the cabbage and mix.

Step 5

Cook the bacon slices for 2 minutes on each side.

Step 6

If you prefer, cut the crusts off the bread.

Step 7

Once the eggs are cooked, put them in cold water to stop them cooking further. Peel once cool.

Step 8

Chop the eggs in 1 cm cubes. Mix with the rest of the mayonnaise, season.

Step 9

To make the sandwiches (2 per person) take: one slice of bread, some cabbage, the egg mixture, bacon slices (2 per sandwich), top with a slice of bread. Serve!