This 10-minute egg toast (open-faced) sandwich is inspired by Japanese flavors. The eggs are cooked in brown butter very quickly (under 30 seconds!) so they are fluffy and soft. I garnished with Japanese condiments: Kewpie Mayo, Furikake, and Bonito Flakes for a flavor explosion!
When you’re in a rush, you can make this egg toast sandwich on the go or you can eat this for a delicious brunch on the weekend. Whatever the occasion, this egg toast will definitely be on repeat ◡̈
INGREDIENTS YOU NEED FOR YOUR 10-Minute Egg Toast Sandwich:
- chicken bouillon is my secret ingredient to season super delicious and flavorful eggs! I think it adds more savoriness and sweetness! (can substitute with dashi powder or salt)
- milk or water – adding milk makes the eggs more fluffy and soft!
- butter – I like to brown my butter to get a slightly bitter and nutty taste to my eggs
- white bread – I recommend using Japanese shokupan because the white bread is so fluffy and compliments the flavors of the eggs! Definitely toast the bread so it has a slight crunch when you eat the bread with the soft eggs.
- sliced green onions – adds freshness to the eggs
- furikake – Japanese seaweed and sesame seasoning
- kewpie mayo – this mayo is sweeter and more delicious in my opinion but regular mayo works too!
- bonito flakes – optional, but highly recommended for its umami flavor!
How to make perfect soft eggs?
To make the perfect soft eggs, a good non-stick pan is needed! Start by adding whisked eggs to a hot pan (on medium heat). Once the eggs hit the pan, they will be gently moved around (3 mixes) for 10 seconds. Flip the eggs over and turn off the heat. The eggs should be cooking for a maximum of 30 seconds (20 seconds is perfect in my opinion). I would transfer to a plate or immediately add the eggs on the toast. You don’t want the eggs to continue to cook on the pan 😉
The egg texture is very similar to scrambled eggs or Korean egg toast.
Check out more easy breakfast recipes:
- Cheung fun – Hong Kong rice noodles with peanut and sweet sauce
- Thai fried eggs – crispy eggs with a citric and umami sauce on top
- Hong Kong French Toast – soft bread sandwiched between peanut butter and topped with condensed milk
10-Minute Egg Toast (Japanese Inspired)
- 2 eggs
- small pinch salt
- small pinch sugar
- small pinch chicken bouillon
- 2 tablespoon milk
- 1 slice butter unsalted
- 1 slice white bread japanese white bread (shokupan) is recommended
- half green onion sliced
- sprinkle furikake
- kewpie mayo
- sprinkle bonito flakes optional
- Toast your bread in the oven, toaster, air fryer at the crispness of your choice.1 slice white bread
- While the bread is toasting, whisk two eggs in a bowl. Add small pinch of salt, sugar, and chicken bouillon and then, 2 tablespoons milk. Continue to whisk until everything is well combined.2 eggs, small pinch salt, small pinch sugar, small pinch chicken bouillon, 2 tablespoon milk
- Heat pan on medium heat. It should take a few minutes to heat up. Meanwhile, slice half green onion and set aside.
- Once the pan is hot, add slice of butter and brown the butter for a minute. Then, add your eggs. Gently use your spatula to move the eggs 3 or 4 times (move from outside to inside). Cook for 20 seconds and flip the eggs over. Cook for 10 more seconds and turn off heat.1 slice butter, 2 eggs
- Add brown butter eggs on the toast. Top with kewpie mayo and sprinkle furikake, green onions and bonito flakes. Enjoy this quick breakfast toast!sprinkle furikake, kewpie mayo, sprinkle bonito flakes
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