
Very easy

Japanese sandwich with eggs & bacon
6 minutes
Prep time
9 minutes
Cook time
784 cal.
Per serving
Ingredients for 1

4 slices
Crustless bread

125 g
Green cabbage

2
Egg

4 slices
Canadian bacon

2 tsp
Mayonnaise

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 !