Egg-in-a-hole Veggie Sandwich
AJI-NO-MOTO® Umami SeasoningIngredients
Egg-in-a-hole:
- 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
- 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)
Procedure
- 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.
- 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.
- 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.
- 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.
- 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.
Array
Cooking Time: 20 minutes
Preparation: 15 minutes
Servings:
6
Serving size: 1 sandwich (150g)
Products Used
AJI-NO-MOTO® Umami Seasoning
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Nutrition Facts
Calories per serving (kcal)
285.8
Carbohydrates (g)
20.4
Proteins (g)
12.6
Fat (g)
17.2
Dietary Fiber (g)
2.2
Calcium (mg)
77.0
Iron (mg)
2.7
Sodium (mg)
387.2
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.