Miso Egg Fancy Sammies

Sometimes a dainty no-crust sandwich is the way to bring the fancy to the party. Serves 12 / Vegetarian

6 eggs

¼ cup Kewpie mayo, plus 2

tablespoons extra 1 tablespoon red miso paste* ½ teaspoon shichimi

togarashi*, plus extra to

serve

1 tablespoon chopped chives,

plus extra to serve juice of ½ lemon

1 loaf white bread baby rocket, to serve

*Miso comes in a variety of forms; red miso is more full-bodied as it’s aged longer and can contain more soybeans. In other words, it’s got more flavour. Shichimi togarashi is a Japanese spice blend of chilli flakes, sesame seeds and seaweed.

Bring a medium saucepan of water to the boil. Add the eggs and cook for 10 minutes. Drain and rinse under cold water. Peel and mash with a fork and stir in the mayo, miso, togarashi, chives and lemon juice. Season to taste.

Spread the extra mayo on half the slices of bread, then place 2 tablespoons of egg mixture in the centre of the other slices. Top the egg slices with the mayo slices and press edges firmly together to create rounded pockets. Use a serrated knife to cut off crusts.

Halve and serve scattered with baby rocket, or just more chives and togarashi.