About the Food
Looking for a healthy and filling breakfast menu? Here’s the perfect choice: Sandwich Toast Scramble Egg, made with Edashi Edamame as the base and Sapapua-style Sago Milk Bread. It’s delicious, gluten-free, and packed with protein.
Ingredients
- Eggs – 2 pieces
- Edashi Edamame – 100 grams
- Salt – ¼ tsp
- Butter – ½ tbsp
- Your favorite bread or gluten-free Sago Milk Bread – 4 slices
Additional Ingredients
- Lettuce – to taste
- Tomatoes – to taste
- Chili sauce – to taste
- Mayonnaise – to taste
Preparation Steps
- Soak Edashi Edamame in hot water for 2 minutes, then peel the edamame.
- Slice or chop the peeled Edashi Edamame. You can sauté it briefly with a little oil or use it directly in the dish.
- Mix the eggs, peeled Edashi Edamame, and salt. Set aside.
- Add butter to a non-stick pan and heat over low heat until melted.
- Pour the egg, edamame, and salt mixture into the pan. Stir gently until the eggs are cooked. Remove from heat and set aside.
- Toast the sago bread with a little butter in the pan until golden brown, flipping to cook evenly.
- Place the scrambled egg mixture between the slices of bread, then add the additional ingredients or toppings of your choice.
- The Edamame Scramble Egg Toast is ready to serve!