Cut the bread in half and toast until golden brown. Leave to cool.
Finely shred the carrot using a mandoline. See Hints.
Saute the carrot in oil until it's as tender as you want it to be, and take it out. Add oil to the frying pan, drop an egg, and make scrambled eggs.
When the carrot and egg have cooled, season with mayonnaise, salt, and pepper. Open a pocket in the toast. You can do this easily using a spoon handle.
Open up the bread with your hands and fill the pocket.
Decorate with ketchup and parsley and it's done.
It's pretty standard, but cabbage is good too.
Story Behind this Recipe
I tried making a pocket sandwich with egg and carrot, which were in the refrigerator!
Children may find 6-slice bread (2 cm slices) easier to eat. If you open up the bread after it's toasted, it's easy and you won't mess it up. I recommend shredding the carrot very finely. You can use these pocket sandwiches for bentos by adjusting the filling. If you are not going to eat them right away, spread the inside with margarine.