Kerala Omelette Breakfast Sandwich

 
Egg sandwich 4.JPG

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

  1. 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.

  2. While the bacon is cooking, whisk together eggs, milk, salt and pepper and set aside.

  3. 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.

  4. 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.