Green Curry Egg Sandwich

Ingredients

Green Curry Sauce

• 2 13.5 oz. cans unsweetened coconut milk
• 1/4 cup green curry paste
• 3 Tbsp. fish sauce
• 1/2 cup fresh basil

Filling

• Canola oil, as needed
• 8 oz. sliced, assorted mushrooms (white button, cremini and shiitake)
• 2-3 julienned red bell peppers
• 2-3 julienned green bell peppers
• 1 medium sweet onion, julienned

Eggs

• 2 lb., 12 oz. eggs (2 dozen)

Additional Ingredients

• 12 Naan bread or oven-baked flatbread
• Spicy radish sprouts (for garnish)

Preparation

Green Curry Sauce

1. Heat coconut milk, curry paste and fish sauce in a medium saucepan over medium-high heat.
2. Bring to a simmer and cook for 5 minutes.
3. Stir in fresh basil.
4. Keep warm.

 Filling

1. Heat 1 teaspoon oil in small sauté pan over medium high heat.
2. Add 1 oz. sliced mushrooms and cook until softened, then add 1 oz. red bell pepper, 1 oz. green bell pepper and 1 oz. sweet onion and sauté for about 1 minute.
3. Add 3 tablespoons warm green curry sauce and cook for about 1 minute until vegetables are crisp and tender.
4. Set aside and keep warm.

Eggs

1. Whisk 2 eggs (about 1/3 cup) and pour into a spray-coated 8-inch nonstick sauté pan.
2. Cook eggs until form throughout, with no visible liquid egg remaining.

Sandwich Assembly

1. Warm Naan in a hot oven or on a dry sauté pan.
2. Sppon eggs and vegetable mixture down the center of the Naan; add 2 tablespoons of curry sauce.

• Servings: 12 sandwiches
• Type: Breakfast
• Categories: The Dish, Recipes
• Tags: Breakfast
• Print