Open Faced Smoked Salmon Egg Sandwich

A Japanese-style smørrebrød that looks great and tastes even better!

INGREDIENTS

• 4 small eggs
• 4 slices fresh pumpernickel bread
• 4 tablespoons Wafu^® Sesame Mayonaizu^® Japanese mayo
• 8 slices smoked salmon

DIRECTIONS

1. Place eggs in a saucepan and fill with cold water until eggs are covered. Bring to a boil for 12 minutes. Remove eggs.
2. Remove shells from eggs and halve lengthwise.
3. Spread 1 tablespoon sesame mayo on each slice of pumpernickel. Top with smoked salmon and egg.
4. Serve with steamed asparagus (optional).

SERVES: 4
PREP TIME: 10 minutes
COOKING TIME: 12 minutes