Japanese sandwich with eggs & bacon
Very easy
Camille U.
Camille U.

Japanese sandwich with eggs & bacon

Prep Time

6 minutes
Prep time

Cooking

9 minutes
Cook time

Calories

784 cal.
Per serving

Ingredients for 1

Crustless bread

4 slices

Crustless bread

Green cabbage

125 g

Green cabbage

Egg

2

Egg

Canadian bacon

4 slices

Canadian bacon

Mayonnaise

2 tsp

Mayonnaise

Rice vinegar

1 tbsp

Rice vinegar

Utensils

Stovetop, Pot (small), Frying pan

recipe

  • Step 1
    Cook the eggs for 9 min in a pot of boiling water.
  • Step 2
    Meanwhile, wash & very finely slice the cabbage.
  • Step 3
    Prepare the sauce. In a bowl, mix : half of the mayo & rice vinegar. Season with salt & pepper. Optionally, add a pinch of sugar.
  • Step 4
    Add the cabbage to a mixing bowl, then pour the sauce over. Mix well.
  • Step 5
    Heat a pan over high heat. Add the bacon slices & cook for 1-2 min on each side. Set aside.
  • Step 6
    Once cooked, immerse the eggs in cold water to stop the cooking. Remove the shell carefully.
  • Step 7
    Small chop the eggs. Mix with the rest of the mayonnaise. Season with salt & pepper.
  • Step 8
    If you needed, cut the crusts off the bread. Spread the cabbage salad on half of the bread slices, then add the cabbage salad & the egg & mayo salad on top.
  • Step 9
    Add the bacon slices & close the sandwich. Cut it in half & enjoy !