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[Suji-Aonori x Egg] Try pairing up Suji-Aonori with eggs for a perfect match! The ultimate egg sandwich will leave you craving for more.

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Ingredients :

• Dried Aonori Seaweed: Generous amount to taste
• Eggs: 3
• Bread: 2
• Mayonnaise: 40g
• Salt: About 1/3 teaspoon
• Lemon: 1/8 piece
• Black pepper: To taste

How to:

1. Boil the Eggs: Place the eggs in a pot and cover with water. Heat over medium until it starts to boil. Cover the pot, turn off the heat, and let it sit for 7 minutes. After 7 minutes, bring it back to medium heat for 1 minute.
2. Cool the Eggs: Crack the shells lightly and transfer the eggs immediately to iced water. Let them cool completely. This method allows water to seep between the shell and the egg, making them easier to peel.
3. Prepare the Eggs: Peel the eggs and pat them dry. Use a fork to lightly mash the yolks and chop the whites roughly with a knife.
4. Mix the Filling: In a large bowl, mix all the ingredients well. Spread the mixture generously on one slice of bread, then top with the other slice. Cut into desired sizes to serve.
5. Add Aonori: Mix the Aonori into the egg mixture or sprinkle it on top of the filling to add flavor. For an extra kick, you can lightly spread mustard on the bread before adding the filling!