- serves 2 people
- preparation 10 minutes
- cooking 10 minutes
- difficulty Easy level
Ingredients
- 6 eggs
- 120 g (½ cup) Japanese mayonnaise
- salt, to season
- 20 g butter, softened
- 4 thick slices white bread
- 4 thin slices ham
- 4 leaves iceberg lettuce
Instructions
- Bring a large saucepan of water to the boil. Using a small pin, prick a hole in the base of the eggs. Carefully add to the boiling water and boil for 7½ minutes, stirring slowly for the first minute. Drain the eggs and transfer immediately to a large bowl of iced water and stand until completely cool. Drain and peel the eggs, then slice them in half, separating the yolks and the whites.
- Place the egg yolks and mayonnaise in a bowl and mash with a fork, then stir until smooth. Finely chop the egg whites and stir through the yolk mixture. Season well with salt.
- Butter the bread and layer with the egg mixture, ham and lettuce. Make into a sandwich, cut the crusts off, then cut in half to serve.
Photography by Danielle Abou Karam.
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Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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