High Protein Japanese Egg Sandwich
- 20 min
- Serves 1
- 7 ingredients
15 minutes to prep, 5 to cook. A high‑protein Japanese‑style egg sandwich that delivers a fluffy, creamy filling made with eggs, light mayo, and a touch of seasoning, all sandwiched between soft white bread. Ideal for a quick, satisfying breakfast or snack.
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Method
Whisk the eggs together with light mayonnaise, salt, black pepper, sugar, and skim milk until the mixture is smooth.
Lightly grease a non‑stick pan and preheat it over medium heat.
Pour the egg mixture into the pan and stir gently, cooking until the eggs are set but still soft and fluffy.
If desired, toast the white bread slices until lightly golden.
Spread the cooked egg mixture onto one slice of bread, place the second slice on top, and serve immediately.
Tips while you cook
- Whisk ingredients thoroughly
- Combine eggs, light mayonnaise, salt, pepper, sugar, and skim milk and whisk until the mixture is smooth before cooking.
- Preheat and grease the pan
- Lightly grease a non‑stick pan and preheat it over medium heat.
- Watch egg doneness
- Cook the egg mixture until the eggs are set but still soft and fluffy, then remove from heat.
- Toast bread if desired
- Toast the white bread slices until lightly golden before spreading the egg mixture.
Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.
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The recipe comes from Panacea Palm’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.
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