Double Egg & Australian Avocado Sando

• 3 eggs
• 2 slices Bakers Delight white bread loaf
• 2 Australian avocados
• 2 tbsp fried shallots
• 0.5 red onion, brunoised
• 0.5 lemon, zested
• 2 tbsp olive oil
• 1 tsp Kewpie mayonnaise
• 1 tbsp rice vinegar (or Tabasco)
• 3 tbsp soy sauce
• 2 tbsp mirin
• 2 tbsp sake
• 1 tsp ground native black pepper

Prep the eggs 

1. Bring a deep pot of water to a boil on the stove, once boiling drop to simmering consistent boil.
2. Add three eggs gently into the simmering water and cook for 6 mins and 15 seconds exactly. Then place the cooked eggs into an ice bath to stop the cooking.
3. Peel the shells.
4. In a clean container, add soy, sake, mirin and water (equal to the amount of the other ingredients) and submerge two of the eggs into the soy mixture. Ideally leave for 4-12 hours to marinate in a fridge.
5. Leave one cooked egg aside.
   

Sandwich assembly

1. Slice two thick slices of white bread, roughly 3.5–4cm thick. Set aside.
2. Cut open the avocado and remove the skin and seed.
3. Dice half the avocado into small cubes. Smash the other half with the back of your knife into a rustic paste.
4. Cut the unmarinated cooked egg in half. Scoop the yolk into a mixing bowl and combine with the mayonnaise.
5. Dice the egg white into even squares and add to the diced avocado.
6. Add the olive oil, native pepper, diced onion, lemon zest, and salt to the diced avocado and egg white bowl. Combine.
7. Whisk the avocado-mayonnaise mixture, add the lemon juice, then fold in the remaining diced ingredients until well combined.
8. Lay one slice of bread down, spread a generous amount of the avocado mixture over it, then sprinkle the fried shallots evenly on top. Place one marinated egg in the middle.
9. Repeat with the second slice of bread, but don’t add another egg.
10. Combine the two slices and press together gently to seal, being careful not to press too hard and squeeze out the filling.
11. Wrap tightly in baking paper and slice in half.