Heat 1 teaspoon oil in small sauté pan over medium high heat.
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.
Add 3 tablespoons warm green curry sauce and cook for about 1 minute until vegetables are crisp tender.
Set aside and keep warm.
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.
*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