THE egg sandwich to have on-the-go!

Who doesn’t love a great egg sandwich and this one just brings all the right flavours to the table!

A mix of South Asian flavours and simple homemade bread was the key to getting this recipe just right. I will upload the bread recipe a little later but if you want a fantastic recipe to bake your own bread at home, I suggest checking this method by Ruchi’s Kitchen.

The egg sandwich with some oats with cherries, almonds, dried grapes, honey and cocoa powder.

Ingredients to make one egg sandwich:

Two eggs at room temperature

A pinch of garlic powder (I use the one from Snapin)

A pinch of peri-peri powder or as much as you like (The one from Keya)

Salt and pepper to taste

A pinch of cumin powder

1 tablespoon of sunflower oil

Half a teaspoon of sesame oil

Half a teaspoon of soy sauce

A tablespoon of milk

Two slices of whole wheat bread or any bread

A handful of julienned onions.

Mustard sauce, mayonnaise, peanuts and coriander to garnish.

In a non-stick pan, heat the oils for a bit on medium heat. Meanwhile, crack the eggs and add the garlic powder, peri peri, cumin powder, soy sauce, salt and pepper. Whisk to combine. Add the milk and combine further.

Pour the egg mixture into the pan and let it sizzle for 15 seconds before reducing the heat and covering with a lid. Cook for 3 minutes before carefully flipping the omelette to the other side and cooking for another three minutes.

Meanwhile, toast the slices of bread with a little olive oil and then rub one side each with a clove of garlic and slice of tomato. Add the mayonnaise to the lower slice, and mustard to the upper.

Place the cooked omelette on the lower slice and top with some of the julienned onions, coriander leaves and peanuts. Serve with some hot black tea.

I had mine for breakfast with some oats, the recipe for which is here.

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