Grammy's Kitchen · Breakfast Sandwich · Egg sandwich
One of 24 breakfast sandwich recipes we measured
It ranks #1 of 24 for juiciness among the breakfast sandwich recipes we compared. 35 cooks on www.recipetineats.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 24.
| this recipe | typical | |
|---|---|---|
| fat | 0% | 10% |
| salt | 0% | 0% |
| egg | 48% | 100% |
Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 300 g | 6 soft boiled eggs (, at room temperature (Note 1)) |
| 1 tbsp whole egg mayonnaise ((S&W brand best, Note 2)) | |
| 9 g | 2 tsp dijon mustard |
| 4 g | 2 tsp finely chopped chives ((sub green onion)) |
| 1 g | 1/2 tsp black pepper |
| 1 g | 1/8 tsp cooking/kosher salt ((yes really, that's all!)) |
| 320 g | 8 slices soft white sandwich bread ((Note 3)) |
| Soft salted butter (, for spreading on bread) |
Method: 4 steps, published by www.recipetineats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Dear Nagi. I'm late to to your fan club and rarely write reviews, but this egg recipe is fantastic. No more egg "salad" for me, ever again. I've tried a number of your recipes, all excellent, and I notice that simplicity is often the key. Sometimes just let t” — a cook, 5.0★
“So good!! I think Nagi wanted the Japanese-style egg sandwich hence the mashing. I only mashed mine incessantly with a fork though because my silicone masher broke years ago and I never replaced it. Sad face! I took out (threw away) 2 yolks because nobody need” — a cook, 5.0★