Egg-in-a-hole Veggie Sandwich

AJI-NO-MOTO® Umami Seasoning


  • 6 pcs. (120g) Bread
  • 6 pcs. (60g) Bread, with hole
  • 3 Tbsps. (45g) Butter, unsalted
  • 6 pcs. (300g) Eggs, fresh
  • 1/4 pack (2.5g) AJI-NO-MOTO® Umami Seasoning
  • 1/8 tsp. (0.3g) Ground black pepper
Veggie Filling:
  • 3 1/2 cups (175g) Cabbage, shredded
  • 1 cup (100g) Carrots, thinly sliced
  • 1/4 cup (35g) Spring onion, chopped
  • 1/4 cup (50g) Red onion, thinly sliced
  • 3 pcs. (150g) Egg, beaten
  • 1/4 pack (2.5g) AJI-NO-MOTO® Umami Seasoning
  • 1/4 tsp. (1.5g) Salt
  • 1 Tbsp. (15ml) Cooking oil
  • 2 Tbsps. (30g) Ketchup (optional)
  • 1 Tbsps. (15g) Mayonnaise (optional)
  • 1/2 Tbsp. (7.5g) White sugar (optional)


  1. SLICE & TOAST. Using a cookie cutter or a knife, cut a hole in the center of the 6 pcs. of bread. Leave the other 6 pcs. whole. Then in a pan, melt butter and toast one side of each piece of bread.
  2. FRY & SEASON. Once the other side of the bread has browned, flip them all over then crack the eggs into the holed sliced bread to make egg-in-a-hole toast. Sprinkle AJI-NO-MOTO® and black pepper on each egg.
  3. FRY. Lower the heat then cover the pan. Cook the eggs until the whites are set or until desired doneness is achieved. Remove from the pan then set aside.
  4. MIX & FRY. In a bowl, combine cabbage, carrot, spring onion, red onion, egg, AJI-NO-MOTO®, and salt. Mix well. In a pan, heat oil. Pour 1/4 cup mixture to the pan then form into a square patty. Cook on both sides until golden brown. Do the same for the rest of the mixture.
  5. SERVE. Assemble the sandwich in this order: whole sliced bread, veggie filling, ketchup, mayonnaise, sugar, then egg-in-hole toast. Serve.

Cooking Tips

Do not prepare the vegetable mixture ahead of time as it may lose majority of its nutrients.

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ajinomoto cooking_time  Cooking Time: 20 minutes ajinomoto prep_time  Preparation: 15 minutes ajinomoto servings  Servings: 6 ajinomoto size  Serving size: 1 sandwich (150g)

Products Used

AJI-NO-MOTO® Umami Seasoning Buy Now

Nutrition Facts

Calories per serving (kcal)
Carbohydrates (g)
Proteins (g)
Fat (g)
Dietary Fiber (g)
Calcium (mg)
Iron (mg)
Sodium (mg)

Good to Know Nutrition Facts

This recipe is a great way to have a balanced breakfast for the day - complete with protein, vegetables, and carbohydrates!

Reduced sodium by 31% Original sodium content: 1 1/4 tsp. (6.5g) Salt.


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