The Ultimate Truffle & Egg Sambo
Creamy egg mayo, salty miso, punchy cornichons and a generous spoonful of Truffle & Black Garlic Rāyu. The humble egg sandwich just got a serious upgrade.
Used in this recipe
Truffle and Black Garlic
Our Truffle & Black Garlic Rāyu brings the big umami finish here, with earthy truffle, sweet fermented black garlic, chilli and loads of crunch.
The Recipe
Ingredients
- TRUFFLE & MISO EGG SAMBO
- 4 large eggs
- 2 tbsp Kewpie mayonnaise
- 1 tsp white miso
- 1 tsp Dijon mustard
- 1–2 tsp cornichons, very finely chopped
- 1 tsp cornichon brine
- 1 tbsp finely sliced fresh chives
- Generous amount of freshly cracked black pepper
- TO SERVE
- 2–4 thick slices sourdough, focaccia or your favourite bread
- Watercress or rocket, optional
- Avocado slices
- Finely grated parmesan or pecorino, optional
- Rocking Rāyu Truffle & Black Garlic Rāyu, generously
Method
- Boil the eggs. Bring a saucepan of water to the boil. Carefully lower in the eggs and cook for around 8 minutes. Transfer straight into cold water, then peel once cool enough to handle.
- Make the egg mayo. Roughly chop the eggs and add them to a bowl with the Kewpie mayo, white miso, Dijon, chopped cornichons, cornichon brine, chives and plenty of cracked black pepper.Fold everything together, keeping plenty of chunky pieces of egg rather than mashing it completely smooth.
- Toast your bread. Toast your sourdough or focaccia until golden and crisp around the edges.
- Load it up. Pile the truffle miso egg mayo generously onto the toast. Add avocado, watercress or rocket if using, followed by a little finely grated parmesan or pecorino.
- Rāyu time.Finish with a very generous spoonful of Truffle & Black Garlic Rāyu, making sure you get plenty of the crunchy bits as well as that glorious oil.
- Eat immediately.
Why It Works
Make It Yours
- Want it extra truffley? Add even more Truffle & Black Garlic Rāyu. Obviously.
- Want more freshness? Add watercress, rocket or finely shredded lettuce.
- Making sandwiches for later? Skip toasting the bread and add the Rāyu just before eating so you keep as much of that glorious crunch as possible.
- Want to make it properly fancy? Serve it open-faced on little pieces of toasted sourdough and finish with chives and finely grated parmesan. High tea would never.
Not A Rulebook
Want extra heat?
Truffle and Black Garlic
Luxury meets crunchy goodness. This is your everyday upgrade—turned all the way up.
Deep, rich, and unapologetically indulgent, our Truffle & B...
Rāyu FAQ
What is Rāyu?
A crunchy chilli oil made to add heat, texture and deep savoury flavour to almost anything.
How do I use it?
Spoon it over eggs, noodles, rice, dumplings, pizza, BBQ, roast vegetables or anything that needs a savoury lift.
Is it very spicy?
It brings warmth and flavour first. Heat varies by flavour, so start with a little and add more as you go.
Do I need to cook with it?
No. It is ready to spoon straight from the jar, but it also works beautifully stirred into sauces, marinades and dressings.
