Egg Teriyaki Mayo Muffin Burger with Kewpie Spread

This savory muffin burger features a soft-cooked egg, crisp lettuce, and a flavorful layer of Kewpie Teriyaki Sauce & Mayo Spread. A quick and satisfying Japanese-style breakfast or brunch idea.

Ingredients (Serves 1)

• 1 English muffin (approx. 55g), sliced in half
• 1 medium egg (approx. 51g)
• Lettuce, as needed
• Cooking oil, as needed
• 1 tablespoon Kewpie Teriyaki Sauce & Mayo Spread

Instructions

1. Slice the English muffin in half and toast in a toaster oven until lightly crisped.
2. Rinse the lettuce in cold water, drain well, and tear into pieces.
3. Heat a small amount of oil in a frying pan. Crack the egg into the pan and cook until the whites begin to set. Add a small splash of water, cover, and cook until the yolk is softly set (sunny-side up).
4. Assemble by layering lettuce and the cooked egg onto the bottom muffin half, then squeeze on the Kewpie Teriyaki Sauce & Mayo Spread. Top with the remaining muffin half and serve warm.

Tip: Adjust toasting and egg cooking time based on preference. Half-boiled yolks add a rich texture to the final bite.