Open Faced Radish and Egg Sandwich

A healthy layered sandwich that is both tempting and satisfying.

  • 2 eggs
  • 4 slices multigrain bread, toasted
  • 4 tablespoons Wafu® Wasabi Mayonaizu® Japanese mayo
  • 2 cups watercress, trimmed
  • 2 Lebanese cucumbers, sliced
  • 4 radishes, sliced
  • Kosher salt
  • Freshly ground black pepper
  1. Place eggs in a saucepan and fill with cold water until eggs are covered. Bring to a boil for 12 minutes. Remove eggs and rinse under cold water. Remove shells from eggs and set aside.
  2. Spread multigrain toast with wasabi mayo. Layer with watercress, cucumber and radish.
  3. Using an egg slicer or sharp knife, slice eggs.
  4. Place egg slices on top of sandwiches.
  5. Sprinkle with salt and pepper, to taste, and serve.

PREP TIME: 15 minutes
COOKING TIME: 15 minutes

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