Ingredients:

1 Kg Chicken Mince

2 Brown Onion

1 tbsp butter

3 tsp dried garlic

2 tsp dried ginger

1 mild chillis

salt and pepper

2 tsp mild curry powder

2 tsp soy sauce

6 eggs

8 baguettes

2 cucumbers

2 tomatoes

2 avocados

 

 

 

This Singaporean egg omelette roll is a protein-packed miracle! You can have this for breakfast, lunch, and dinner.  Make in bulk and freeze or eat them ALL.

First, you create the pork filling (ultimately you can use pork or beef mince also) in a pan with some butter cook diced onion, add in ginger and garlic dried herbs (fresh is best but I wrote this in winter so have used dried herbs) and chilli.  Sweat these down. Add chicken mince and break clumps down do the mince is almost grainy.  This will ensure you don’t steam the mince and that it is all cooked evenly and feels nice to eat. Add in salt and curry powder.  Fry until the liquid has mostly evaporated and then add in soy sauce.  Add in pepper and a fresh herb of your choice, I chose chives but you can also have coriander. Once combined take of the heat and transfer into a large bowl.

Beat eggs until fluffy and then slowly mix the eggs into the meat mixture.  In batch lay egg meat mixture on to a pan or griddle to cook.  Cut the french baguette in half and place one half on top of the egg and meat mix.  Cook until egg had set and flip bun and egg/meat mix over and brown the other side of the bun.  Repeat until you have the cooked mix on half of the buns.

Add mayonnaise, cucumber, avocado, tomato and any other condiments that you may like on top of the egg and place a plan baguette half on top and DONE!

If you leave out the salad items you can wrap up left overs and freeze them to heat up later

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