Sydney’s Devon Cafe opened in Surry Hills in 2013, serving breakfast and brunch dishes combining Asian flavours and ingredients with Aussie breakfast favourites. It’s since spawned spinoffs, including Japanese cafe Dopa by Devon and French-Japanese restaurant Bistro Nido, and an outpost in Barangaroo. All the while, it’s continued putting new spins on old favourites (think pandan French toast and Korean-inspired “Buddha bowls") and brought dishes from across Asia to Sydneysiders.
This easy-to-make egg sando is no different.
“We came up with this super easy sando for Devon Barangaroo,” executive chef and co-founder of Devon Hospitality Group Zachary Tan tells Broadsheet. “It’s inspired by the egg sandwiches of Hong Kong and Japan. Now, it's a beloved staple of many a salaryman at Barangaroo towers and their surrounding offices. We even do a truffle version every Australian truffle season.”
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Tan has adapted the recipe made at Devon using ingredients easily found at your local supermarket.
Devon’s egg sando
Makes 1 sando
Prep time: 5 minutes
Cooking time: 5 minutes
2 slices sandwich bread, such as Wonder White
30g Kewpie mayo
5g furikake seasoning
2 free-range eggs (100g)
1 pinch sea salt
20g vegetable oil
Remove the crusts from the bread with a bread knife. Microwave bread for 10 seconds.
Spread the Kewpie mayo on the bread, using half on each slice, then sprinkle the furikake evenly over the bread.
To make the mini omelette, crack eggs in a small bowl and add pinch of salt. Using a fork, beat the egg well. Heat up a non-stick pan with the vegetable oil. Pour in the beaten eggs and move the egg mix around with a heat-resistant spatula so it doesn’t stick to the bottom of the pan. Once it’s semi-firm, fold in half, then fold in half again to create a thick omelette.
Let it set on medium heat for 20 seconds on each side.
To assemble, place the omelette on one of the bread slices. Trim any overhang, then add the second slice on top. Cut lengthwise in half. Serve cut-side up.