Pollock Roe and Egg Sandwich recipe - ingredients, nutrition and when to eat it
This sandwich combines soft eggs with salty, savory pollock roe mayonnaise, all tucked between slices of white bread.
This sandwich combines soft eggs with salty, savory pollock roe mayonnaise, all tucked between slices of white bread. It’s great for a simple breakfast or a light afternoon snack.
Japanese · 15 minutes to cook
Nutrition (per 190g serving): 460.1 kcal · protein 20.3g · carbohydrate 32.7g · fat 26.8g · sodium 648mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Let the eggs cool completely before mashing them so the filling stays less watery.
Tips: Pollock roe can be quite salty, so add a little at first, taste the filling, and add more as needed.
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Ingredients (1 serving)
- Sandwich bread — 2 sheet
- Egg — 2 pc
- Salted pollock roe — 0.5 Tbsp
- Mayonnaise — 1 Tbsp
- Butter — 0.5 Tbsp