Green Curry Egg Sandwich

Courtesy of American Egg Board and Mushroom Council


Scrambled eggs with sweet peppers, assorted mushrooms and onions sautéed in a green curry sauce stuffed in Naan bread with spicy radish sprouts

Yield: 12 sandwiches


Green Curry Sauce:

2 (13.5-ounce) cans unsweetened coconut milk
¼ cup green curry paste
3 tablespoons fish sauce
½ cup minced fresh basil

Canola oil as needed
8 ounces sliced assorted mushrooms (white button, crimini and shiitake)
2 to 3 large red bell peppers, julienne
2 to 3 large green bell peppers, julienne
1 medium sweet onion, julienne

24 large eggs, beaten or 2 pounds 10 ounces frozen, thawed or refrigerated liquid whole eggs

12 Naan bread or oven-baked flatbread
Spicy radish sprouts, for garnish


Green Curry Sauce:

Heat coconut milk, curry paste and fish sauce in a medium saucepan over medium-high heat. Bring to a simmer and cook for 5 minutes. Stir in fresh basil. Keep warm.

Sandwich Filling:

Heat 1 teaspoon oil in small sauté pan over medium high heat. Add 1 ounce sliced mushrooms and cook until softened, then add 1 ounce red bell pepper, 1 ounce green bell pepper and 1 ounce sweet onion, and sauté for about 1 minute. Add 3 tablespoons warm green curry sauce and cook for about 1 minute until vegetables are crisp tender. Set aside and keep warm.

For Each Sandwich: Whisk 2 eggs (about ⅓ cup) pour into a spray-coated 8-inch non-stick sauté pan. Cook eggs until firm throughout, with no visible liquid egg remaining.

Sandwich Assembly:

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


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