Egg Balls with Cheese (For Lunchboxes)

• 2 Eggs
• 1 dash Mushrooms and vegetables of your choice (I used shiitake mushrooms here)
• 20 grams Melting cheese
• 1 tsp Tomato ketchup
• 1 tsp Sugar (optional)
• 1 tsp Mayonnaise
• 1/2 tsp Curry powder
• 1 or so Cherry tomato (optional)
• 1/2 tbsp Tomato ketchup
• 1/2 tbsp Okonomiyaki sauce
• 1 tsp Sugar
• 1 Parsley (optional)

1. Chop up any ingredients to be used as filling finely.
2. Slice the cherry tomatoes in half horizontally.
3. Mix the ingredients together well, then add the chopped up ingredients from step 1.
4. (If using cheese, rip it up or chop it up finely.)
5. Heat some oil in a frying pan, pour in the mixture from Step 2, and make soft set scrambled eggs.
6. Line a small heatproof container (such as a small teacup) with plastic wrap.
7. Put a cherry tomato half in cut-side down.
8. Add the cooked egg to the cup.
9. Wrap up in the plastic wrap and twist closed.
10. Invert, and microwave for about a minute at 500-600 W. Leave to cool and set.
11. Mix the ingredients together in a cup.
12. Put the combined sauce on top of the egg balls.
13. Top with parsley (optional) and they're done.
14. Substitute another slice of cheese for the mayonnaise for a richer flavor, to taste.

eggs, mushrooms, melting cheese, tomato ketchup, sugar, mayonnaise, curry, tomato, tomato ketchup, sauce, sugar, parsley

Taken from cookpad.com/us/recipes/169296-egg-balls-with-cheese-for-lunchboxes (may not work)