Last-Minute Egg Sandwich Bento (Microwave Egg and Ham Sandwich)
An egg sandwich bento made entirely in the microwave, with minimal knife work and no boiling. Cook the eggs in the microwave, mash them with a fork, let them cool, then season with mayonnaise, pepper, and sugar. Spread mustard and butter on 8-slice sandwich bread, pile on plenty of ham and egg, wrap in plastic wrap, and cut in half. The broccoli on the side can also be cooked in the microwave. If you mash the eggs the night before, it comes together in an instant in the morning.
INGREDIENTS
Ingredients
INSTRUCTIONS
Instructions
Crack the eggs into any suitable bowl. Don't worry if the yolks break.
0:43~1 minCover the bowl with plastic wrap and microwave at 500W for 2 minutes.
1:01~2 minWhile the eggs cook, cut the broccoli into florets, rinse lightly, wrap in plastic wrap, and microwave until cooked through.
1:17~3 minTake out the cooked eggs and mash them well with a fork while still hot. They are hard to mash once cooled, so always do this while hot.
1:39~2 minChill the mashed eggs thoroughly in the refrigerator, since the mayonnaise will turn runny if they are still hot. Doing this much the night before makes the next morning easier.
2:16~30 minAdd 2 tablespoons of mayonnaise, pepper, and a pinch of sugar to the cooled eggs, mix well, and taste.
3:19~2 minPrepare the 8-slice sandwich bread, spreading mustard on one slice and butter on the other, covering the whole surface.
4:04~2 minLay the ham on the bread, then spread all of the egg salad generously on top.
4:32~2 minPlace the other slice of bread on top, wrap tightly in plastic wrap, and press lightly to settle.
5:11~2 minCut in half through the plastic wrap and pack into the bento box.
6:00~1 minServe with the microwaved broccoli and the cherry tomatoes, stems removed and lightly rinsed.
6:20~1 min
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