Recipes / International dishes / Breads and Sandwiches

Egg and Shrimp Sandwich with Creamy Mayo, Made with Monk Fruit Sweetener

Name: Egg and Shrimp Sandwich with Creamy Mayo, Made with Monk Fruit Sweetener
Total time: 45 min
Yield: 2 servings
Cuisine: Europe and North America
Ingredients: Chicken egg 3; whole sandwich loaf 400g; shrimp, cleaned; chili powder 1 teaspoon; unsalted butter 15g; sliced cheese 2 pieces; lettuce 20g; Lean Mayo 2 tablespoons; kOBE Monk Fruit Blend and unsweetened oat milk (mixed at 47 parts kOBE Monk Fruit Blend to 53 parts oat milk) 1 teaspoon; chili sauce 1/2 tablespoon; cooking oil 2 tablespoons; salt 1/2 teaspoon; black pepper

International dishesBreads and SandwichesEurope and North America45 minutes

A quick breakfast starts here. The appeal is a pan toasted slice holding soft eggs and firm shrimp. The eggs are the tricky part, because the pan has to come off the heat while they are still slightly wet.

The bread is cut almost all the way through, leaving a hinge at the base so the filling stays put. The eggs are gathered from the outside in until about 80 to 90 percent set, then the heat goes off.

This batch weighs about 716g, at roughly 262 calories per 100g.

Nutrition (this recipe makes 2 servings)

262.5kcal

9.3gprotein

12gfat

3.6gsugar

The sweetness here comes from kOBE Monk Fruit Blend and milk. There is no added refined sugar.

Estimated from raw ingredients; the real numbers shift a little depending on how you cook and what you buy.

This batch makes 2 servings. This batch makes about 2 servings, each one a section of loaf split in half.

Ingredients for the batch

Chicken egg 3
whole sandwich loaf 400g
shrimp, cleaned
chili powder 1 teaspoon
unsalted butter 15g
sliced cheese 2 pieces
lettuce 20g
Lean Mayo 2 tablespoons
kOBE Monk Fruit Blend and unsweetened oat milk (mixed at 47 parts kOBE Monk Fruit Blend to 53 parts oat milk) 1 teaspoon
chili sauce 1/2 tablespoon
cooking oil 2 tablespoons
salt 1/2 teaspoon
black pepper

Method

Cut the loaf into 6 to 7cm sections and slice each one almost in half, leaving a short hinge at the base.
Mix two sauces. The first bowl takes 1 tablespoon Lean Mayo and 1 teaspoon of the kOBE Monk Fruit Blend and unsweetened oat milk mixture at 47 parts blend to 53 parts milk. The second takes 1 tablespoon Lean Mayo and 1/2 tablespoon chili sauce.
Melt 15g unsalted butter over medium heat and toast the bread for 2 minutes per side until golden, standing it up to toast the base as well, then lift it out.
Brush the pan with a little oil, sear the shrimp and sprinkle with chili powder and pepper. Turn them once they firm up, season again and lift them out when evenly pink.
Beat 3 eggs with 1/2 teaspoon salt. Heat 1 tablespoon oil in a pan over medium heat, pour in the eggs and gather them from the outside in until 80 to 90 percent set and still slightly wet, then turn off the heat.
Spread the Lean Mayo and chili sauce mixture inside the bread and add 1 to 2 slices of cheese and a little lettuce.
Add the eggs, lay the shrimp on top, spoon over the remaining Lean Mayo sauce and finish with a little chopped celery.

Tips

A whole uncut loaf gives thick slices that hold the filling.
Toasting the base of the bread as well dries the surface so a wet filling does not soften it.
The shrimp want high heat and quick hands, since a long sear draws out their water.
The sauce sits on the thin side, so 15 minutes in the fridge firms it up before spreading.
Pull the egg in from the edge of the pan and stop while the surface is still wet, as dry egg makes for a stiffer sandwich.

Need the monk fruit sugar or Lean Mayo?

These two are what kOBE cooks with in the recipe above. See the product page or send us a message.

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