Roti John is the Singaporean/Malaysian version of French Toast. It is basically an omelette on a sandwich, popular for breakfast or suppers, or anytime. [Yeah, there is a tiny difference between breakfast and dinner foods, and the difference is mostly about the size of the portion, hence lighter meals like breakfast and supper usually share the same foods – like char kuay (fried carrot cake!)]
Anyway, the name Roti John came about because roti is bread in Hindi, Malay and Urdu. A bread-seller was selling a Caucasian tourist a special omelette sandwich, and used the name “John” as it was a generic name for Westerners.
I used minced chicken in my roti john, but it can be made with any type of minced meat. I usually like minced beef, lamb and also chopped ham. 🙂
Ingredients (2 servings)
- 1/2 onion, chopped
- 1 red pepper, chopped
- 6 oz ground chicken
- 3 eggs, beaten
- 2 individual-sized baguette (or 6 inches of a large baguette), halved lengthwise
- [optional] ketchup
Crack the eggs onto a large plate, and break the yolks with a fork.
Place the halved baguettes inside-down onto the eggs.
Let sit for approximately 5 minutes.
In a large pan, add some oil, then saute the chopped onion.
When the onion is brown, add the chicken and peppers, and fry until cooked.
Remove the baguettes from the eggs, then pour the eggs onto the chicken, peppers and onions.
Place the soaked baguettes on top of the egg mixture in the pan, and cook the eggs and baguette until the eggs are cooked.
When the eggs are cooked, cut the eggs so that the baguette will be in individual pieces.
Squeeze some ketchup or chili sauce on top if you wish. Serve.