Scrambled Egg Sandwich

An easy to prepare scrambled egg sandwich using the freshest ingredients from my home baked soy pulp pumpkin bread , local farm-fresh Omega 3&6 egg, to Singapore home-grown salad greens by Just Produce . This quick-to-prepare sandwich can be served as breakfast, lunch, or anytime you want something light and delicious to munch on😋 

Keeping a box of home-grown and freshly picked salad greens in your fridge, make the process of getting your salad leaves ready fast and convenient 🍞🌿🥚🥗

Ingredients

1 egg, about 58g

20g low-fat milk

5g sour cream/Greek yogurt

pinch of salt

dash of ground peppers

2 small slices of bread *

15~20g fresh salad greens

* For standard size or store-bought bread loaf, you may need to double the scrambled egg portion.

Directions

1. Rinse the salad greens and shake dry. Set them aside.

2. Mix egg, milk and sour cream in a small bowl.

3. Add about 2 tsp of grapeseed oil or vegetable oil to a non-stick pan, and heat over medium heat.

4. When the pan and oil are hot, pour the egg mixture into the pan.

When the base of the egg mixture starts to turn solidify, use a small whisk to stir the egg mixture.

When the egg mixture is about 70% cooked, gather the scrambled egg into one piece in the size of sandwich bread. Turn off the heat, and let the remnant heat simmer the egg slowly.

5. While the scrambled egg is simmering, spread two slices of bread with butter.

6. Add some salad greens to one of the slices of bread.

7. Transfer the slab of warm scrambled egg over the salad greens.

Sprinkle a little low-sodium salt and freshly ground peppers over the scrambled egg layer.

8. Stack another layer of salad greens over the scrambled egg layer.

9. Finally, top the sandwich with another slice of bread.

10. Wrap the sandwich using a sheet of wax paper or parchment paper.

11. Let the sandwich rest for about 5 minutes. You can take your time to prepare a cup of hot drink while waiting 🍵

Use a bread knife to cut through the middle of the sandwich revealing the sandwich profile. Enjoy 😋

You can also serve the sandwich without wrapping it up 😉

Thank you Just Produce for the complimentary salads 😍😍

Vegetable Omelette Toast 蔬菜蛋饼香煎面包

A few days ago, a Facebook friend shared a video on Korean street toast. It enticed me not only because of its tastiness, but also of the high quantity of vegetables used. I modified the recipe slightly to suit my taste by minimising the use of butter, replacing the sliced ham and cheese by pork floss, as well as substituting mayonnaise and ketchup by sweet chilli sauce 🌶

Love the two slices of buttered wholemeal bread that were toasted to golden and crispy using the same frying pan after preparing the vegetable omelette.

Simple ingredients, simple equipment, simple steps, yet the taste was great 😋 This healthy and delicious toast would definitely become one of my regular menu from now on 😁

Ingredients​

1 tsp plain flour
1/4 tsp seasoning powder
2 tsp water

40~50g cabbage, julienned (2 leaves)
10g onion, julienned (1/4 of an onion)
1 stalk green onion, cut into 1 cm length
8~10g carrot, julienned (3 cm in length)

1/8 tsp salt

1/8 tsp garlic powder

2 tbsp pork floss

2 slices wholemeal bread
Butter
Sugar
Sweet chili sauce

Salt, sugar and seasoning powder can be adjusted accordingly to one's taste 🤔💟

Directions

1. Mix 1 tsp of plain flour with seasoning power, and 2 tsp of water into a smooth paste. Set aside.

2. Spread one face of the two slices of bread with butter. You can spread both faces of the bread slices if you prefer a more aromatic toast. I saved one face to soaked up the remaining oil after pan-frying the vegetable omelette.

Set aside.

3. Cut cabbage, onion, spring onion and carrot into thin strips. Place all the cut vegetables in a mixing bowl.

4. Sprinkle salt and garlic powder over the vegetables.

5. Pour the flour paste from (1) and an egg over the vegetables.

Mix well.

6. Heat about 1 tbsp of vegetable oil in a flat frying pan at medium heat. When the oil is hot, pour the vegetable batter in. Use a spatula to shape the omelette into a square or vertical rectangle.

When about 70~ 80% of the omelette is firm, or the omelette has turned golden at the base, flip the omelette over to cook the other face.

When the omelette is ready 🍳 transfer it to a clean plate.

7. Place the two slices of bread into the frying pan, and toast at medium heat till golden.

8. Place a slice of toasted bread on a plate. Sprinkle some raw sugar over it.

Place the vegetable omelette over.

Spread some pork floss over.

Pour a desired amount of sweet chili sauce over.

Finally, cover with another slice of toasted bread.

9. Cut and serve it warm 🍳😁