Kerala Omelette Breakfast Sandwich
INGREDIENTS
3 slices bacon
2 eggs, whisked
1 tablespoon milk
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 tablespoon salted butter
1/2 cup white onion, diced
2 Thai green chilis
8 curry leaves, finely chopped
1 croissant
1 tablespoon Mayonnaise
1 slice cheddar cheese
3 slices tomatoes
3 slices avocados
DIRECTIONS
Line a cookie sheet with foil and lay bacon down without overlapping. Put the baking sheet in the oven and set temp to 400 (do NOT preheat). Cook for 18 - 20 minutes. Remove bacon from the oven, transfer to a paper-towel lined plate and set aside.
While the bacon is cooking, whisk together eggs, milk, salt and pepper and set aside.
Melt butter in a skillet over medium low heat. Add onions, curry leaves and green chilis. Sautee for 8-10 minutes till onions are translucent and soft. Pour eggs over the onion mixture. When the eggs are mostly set, flip the omelette, top with cheese and cook for 2 minutes. Remove from pan.
Let’s assemble the sandwich: Slice the croissant in half. Spread each half with mayonnaise. Lay the omelette down on the croissant, then top with tomatoes, avocados and bacon.
*Notes:
The bacon may need a little less or more time depending on how thick your bacon slices are. Check on your slices at the 15 minute mark to see if they’re ready or not.
If you can’t find curry leaves, cilantro can be used as a substitute. It won’t taste the same, but it’ll still be delicious.
You can use any chili pepper you have on hand - jalapenos, habaneros etc - adjust portion based the level of spice you want. If you prefer no heat to your sandwich, omit the chili peppers.