Serves 1
6 min
Japanese Egg Toast
Recipe GLPR7d0f501493a26a
A delightful Japanese-style open-faced toast topped with a runny egg, crispy bacon, and a decorative border of creamy mayonnaise. The bread is toasted until golden and crisp while the egg cooks to a soft, jammy consistency in the center. Finished with fresh scallion garnish for a light, satisfying meal.
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Ingredients
1 slice thick-cut Japanese sandwich bread
2 tablespoons Japanese mayonnaise
1 large egg
Salt to taste
Black pepper to taste
1 slice bacon, chopped
1 scallion, chopped for garnish
Directions
Using the back of a spoon, press and gently push into the center of the bread slice to form a shallow well large enough to cradle the egg yolk and white.
Apply the Japanese mayonnaise to the bread by piping or spreading a thin decorative border around the outer edge of the crust.
Crack the large egg directly into the center well you created and sprinkle with salt and black pepper to your preference.
Scatter the chopped bacon pieces around and on top of the egg. Place the prepared bread on a toaster oven tray and toast at the regular toast setting for 4 to 5 minutes, until the bread is crisp and golden and the mayonnaise border is lightly browned. The egg should be cooked to 160F minimum.
Remove from the toaster oven and top with fresh chopped scallion. Serve immediately while warm.
