Scrambled Eggs and snap peas sandwich

 

[Ingredients for 2 servings]

* 4 slices of bread (8 slices per loaf)

* 4 teaspoons mayonnaise

* Appropriate amount of whole grain mustard

* 10 snap peas

* 10g butter

<Scrambled Eggs>

* 3 eggs

* 2 slices bacon

* 3 tablespoons milk

* 1 teaspoon honey

* 1/3 teaspoon salt

* A pinch of pepper

[Preparation]

* Remove the strings from both sides of the snap peas. Add a pinch of salt (not included in the ingredients list) to plenty of boiling water, add the snap peas, and boil until cooked through. Drain in a colander.

* Beat the eggs for the scrambled eggs. Finely chop the bacon.

[Instructions]

1. Spread mayonnaise and whole grain mustard on the inside of the four slices of bread.

2. Put the ingredients for the scrambled eggs in a bowl and mix with a whisk.

Make sure to mix thoroughly as the honey is difficult to dissolve.

3. Put butter in a frying pan and heat over high heat. Pour in (2), and once it's cooked through and the edges have set, stir quickly and turn off the heat when it's still slightly runny.

To prevent it from overheating, remove it from the stove as soon as you turn off the heat.

4. Spread 1/4 of (3) on the inside of one slice of bread and arrange the snap peas on top. Cover with another 1/4 of (3), and place the other slice of bread on top with the mayonnaise-side down. Make another set in the same way, stack the two together, and wrap tightly with plastic wrap.

5. Place a light weight on (4) and let it sit for about 10 minutes. Cut in half while still wrapped in plastic wrap. Remove the plastic wrap and serve on a plate.