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Green Egg Sandwich with Matcha Mayonnaise

Green Egg Sandwich with Matcha Mayonnaise


Dr. Suess has nothing on this fantastically fresh egg sarmie!

  • Serves: 4 |
    4 servings
  • Rating:

  • Difficulty:

  • Prep Time : 20 mins |
  • Cook Time : 10 mins
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Matcha Green Tea Mayonnaise
1 egg yolk
1 tsp (5 ml) mustard
1 tsp (5 ml) apple cider vinegar
1 tsp (5 ml) matcha green tea powder
sea salt and freshly ground black pepper
1/3 C (330 ml) sunflower oil

Green Tea Salt
3 Tbsp (45 ml) sea salt flakes
1 tsp (5 ml) matcha green tea powder

8 eggs
8 slices seed loaf
4 radishes, shaved
4 baby cucumbers, shaved
1 small stalk celery, shaved
2 ripe avocados, peeled, pit removed and sliced
2 Tbsp (30 ml) capers
1 Tbsp (15 ml) fresh parsley, chopped
20 g micro greens


Matcha Green Tea Mayonnaise

Place the egg yolk, mustard, vinegar, matcha, salt and pepper in the bowl of a blender and whizz together for 1 minute. Slowly add the oil in a steady stream until the mayonnaise has emulsified.

Green Tea Salt

Mix the salt and matcha together in a bowl to coat the salt and then sift in a fine sieve to remove any excess matcha powder.


Boil the eggs for 6 minutes in a saucepan of boiling water. Remove from the boiling water and place into a bowl of cold water to stop the cooking process. Once cooled peel, slice and set aside.

Spread mayonnaise on each slice of bread and pile with radish shavings, thin slices of baby cucumber, celery shavings, slices of avocado, boiled egg.

Garnish with capers, parsley and micro greens. Sprinkle with matcha salt and serve.