Green Curry Egg Sandwich

Yield: 12 sandwiches

Green Curry Sauce Ingredients

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

Green Curry Sauce Preparation

  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.

Ingredients for 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

Filling preparation

  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 tender.
  4. Set aside and keep warm.

Eggs

  • 2 lb., 12 oz.* eggs (2 dozen)

Egg Preparation

  1. Whisk 2 eggs (about ⅓ cup) and pour into a spray-coated 8-inch nonstick sauté pan.
  2. Cook eggs until firm throughout, with no visible liquid egg remaining.

Additional Ingredients

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

Sandwich Assembly

  1. Warm Naan in a hot oven or on a dry sauté pan.
  2. Spoon eggs and vegetable mixture down the center of the Naan; add 2 tablespoons of curry sauce.
  3. Garnish with sprouts. Serve immediately.

*If using frozen or liquid whole egg product.

NOTE: Do not allow raw or cooked eggs to remain at room temperature for longer than one hour (including preparation and service time).


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