Roti John
A Singaporean breakfast baguette
Servings 4 Sandwiches
Ingredients
- 5 eggs beaten
- 1/2 lb ground lamb
- 2 TB red onion grated
- 1 TB good curry powder
- 1 tsp garlic ginger paste
- a little salt
- Baguettes
- tomatoes sliced
- lettuce shredded
- green onions sliced thin
- Long thin red chili pepper sliced thin
- A bevy of sauces mayonnaise, ketchup, chili sauce, etc
Instructions
- Beat the eggs, ground beef, curry powder, onion, garlic-ginger paste, and salt together in a bowl.
- Cut a sandwich-length section of baguette, then cut it in half longways, leaving a hinge on one side
- Spread several large spoons full of the egg mixture onto the baguette, covering the bread as entirely as possible. Let sit for a moment to allow the egg to seep into the bread
- Invert the bread onto a buttered griddle. Press the bread down onto the griddle with your spatula. If you have a domed lid that will fit over the bread, use that to help cook the portion of egg that has soaked into the bread.
- When the egg and meat have cooked fully, invert the bread again and let it sit on the griddle a moment to heat the bread’s crust.
- When ready to serve, add salad vegetables
- Dress with your desired sauces.
- Cut into several individual serving portions
Notes
- If you are not sharing this with people more timid of spice, you could mix sambal oelek into the eggs.