I have said this many times. Never a boring breakfast in my food blog!
I had a nice Jhan Jhiang Korean lunch at the Elephant BBQ in Las Vegas yesterday. It seems like every time that I dine on something new, my thought process runs in the direction of flavor creativity. I woke up this morning craving strong spicy flavors. Go with it! Thai yellow curry flavored egg with red Thai chile peppers sounded like a good idea. Sauteed eggplant and sweet bermuda onion is required in many Thai curry recipes. So far, this sandwich sounds like Thai yellow curry with no coconut milk. Indian chutneys are great for sandwich spreads. I purchased a jar of cilantro chutney a few weeks ago and when I saw the jar sitting in my fridge, I thought to myself, "Good idea!" Cilantro chutney is loaded with flavor and it goes nicely with curry. Cilantro chutney is easy to make and I will post a recipe sometime soon. If you are tired of the same tired old egg sandwich, then this exotic Thai Indian Fusion egg breakfast sandwich is a good recipe to try!
Thai Pepper Yellow Curry Egg Sandwich with Sauteed Eggplant, Bermuda onion and Cilantro Chutney Spread Recipe: Heat a saute pan over medium heat. Add 1 splash of vegetable oil. Add 5 or 6 slices of eggplant that are about 3/8" thick. Saute the eggplant on both sides, till brown highlights appear and till the eggplant is fully cooked. (Eggplant absorb oil, so adding oil is necessary.) Season with sea salt and black pepper. Set the sauteed eggplant aside and keep them warm on a stove top. Place the pan back over medium heat. Cut a 1/4" thick slice of bermuda onion and separate the onion slice into rings. Saute the bermuda onion ring in the hot pan with vegetable oil, till they start to become tender. Set them aside and keep the onion rings warm with the sauteed eggplant. Place the saute pan over medium/medium low heat. Split a 6" whole wheat sub roll in half. Dry grill the sub roll, till it becomes lightly toasted. Set the sub roll aside and keep it warm. Place 1 egg into a mixing bowl. Add 1/2 teaspoon of minced ginger. Add 2 pinches of Thai yellow curry powder. Add 1 or 2 thin sliced red Thai chile peppers. Add sea salt. Add 1/4 teaspoon of lime juice. Whisk the ingredients together. Heat a non-stick saute pan over medium/medium low heat. Add 1 tiny splash of vegetable oil. Add the Thai yellow curry egg mixture. Scramble the eggs, till they become fully cooked. Assembly: Spread a generous amount of cilantro chutney on the toasted whole wheat bread halves. (Pre-made cilantro chutney in jars is available at Indian markets.) Place a layer of sauteed eggplant slices on the bottom half of the sandwich. Place a layer of the sauteed bermuda onion rings on the sandwich. Place the Thai pepper yellow curry eggs on the sandwich. Place the sandwich on a plate and lean the top half of the sandwich against the bottom half. Garnish the plate wit tomato slices and a parsley sprig.
This is one great tasting breakfast egg sandwich eye opener! It pays to go with a flash of an idea in the morning. When I opened my fridge, the ingredients for this sandwich were just about the only food I had, so this sandwich idea was easy to come up with! Ha Ha Ha! Yum! ... Shawna
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