Green Curry Egg Sandwich

Ingredients and Directions

Green Curry Sauce

Directions

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

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

Filling

Directions

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.

Ingredients

• 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

Eggs

Directions

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.

Ingredients

• 2 lb., 12 oz.* eggs (2 dozen)

Directions

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).

   Yield: 12 sandwiches

Ingredients

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