Two Slices of Multigrain Bread Sandwich

Thaw 2 slices of bread from the freezer, place them in a frying pan, and toast lightly over medium-high heat without oil.

Remove the toasted bread, wash 1 king oyster mushroom, trim the base, and slice it thinly.

Slice a small amount of onion into two pieces about 0.5cm thick.

Whisk 2 eggs in a bowl, add two pinches of salt, a little pepper, and chopped green onions, then mix well.

Cut 1 tomato into 4 pieces, remove the stem and ends, and slice into rounds.

Heat a pan over medium-low heat, add a little olive oil, and sauté the thinly sliced king oyster mushrooms.

Once the mushrooms are cooked, add 1/2 tbsp of soy sauce, stir-fry briefly, turn off the heat, and set aside.

To make scrambled eggs, heat a little olive oil in a pan over medium-low heat and pour in the egg mixture.

Gently stir the eggs continuously to create soft, fluffy scrambled eggs without letting the bottom harden.

Transfer the finished scrambled eggs to a plate.

Wipe the pan clean, then add the 2 onion slices and 2 tomato slices for the sandwich.

Sprinkle a little salt and a tiny amount of olive oil on the tomatoes and onions, then flip to finish cooking.

Wrap the romaine lettuce in parchment paper or plastic wrap to dry it well, trim the ends, and fold to fit the sandwich size.

Place the toasted bread, top with romaine lettuce, and add one slice of Gouda cheese.

Layer on the onion, grilled tomato, sautéed king oyster mushroom, scrambled eggs, and tomato in that order.

Finally, add the remaining slice of Gouda cheese and cover with the romaine lettuce and the remaining bread.

Wrap the sandwich tightly with parchment paper or plastic wrap, then cut in half to serve.