Egg Salad Toast (Japanese Inspired)

This egg salad toast is super creamy and rich with a little kick from shichimi peppers. It’s a perfect breakfast idea for egg lovers! This recipe is free of gluten and dairy.

5 from 1 vote

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Prep Time 10

Cook Time 5

Total Time 15

Course Breakfast

Cuisine Japanese

Servings servings

Calories 269 kcal

Ingredients

2 slices gluten-free bread
2 soft boiled eggs peeled
½ teaspoon tamari
½ teaspoon garlic powder
2 tablespoons avocado mayonnaise or regular type

Optional toppings:

Shichimi peppers
Chopped scallion
Cilantro leaves
Lime wedges

Instructions

Place the soft boiled eggs, tamari, garlic powder and mayonnaise in a bowl. Mash and mix with a fork.
Toast the bread and arrange the egg mix on top.
Optional: sprinkle shichimi peppers and garnish with cilantro and scallions.

Notes

Mash your eggs more (smooth) or less (chunky) depending on your preference.

Nutrition

Serving: 1toastCalories: 269kcalCarbohydrates: 16gProtein: 8gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 7gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 198mgSodium: 351mgPotassium: 78mgFiber: 1gSugar: 3gVitamin A: 345IUVitamin C: 0.01mgCalcium: 65mgIron: 1mg

The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.