Roti John (Singaporean Breakfast)

          This is a typical Singaporean style breakfast, where egg omelette & mince stuffing are sandwiched between a bun and served, garnished with tomato sauce, chopped spring onion and coriander leaves. It is commonly found in all hawker centres. 

          There are many version to this recipe. Mayonnaise and cheese too can be added if preferred. It is a very quick and an yummy dish which takes very little time to prepare. If you are running out of time, then Roti John is just for you. So give it a try by checking an easy step by step pictorial recipe and enjoy your first meal of the day in Singaporean style.

• 2 buns / baguettes
• 2 eggs, well beaten
• pinch of salt & pepper to taste
• 2 tbsp. oil to shallow fry
• 1 tbsp. chopped coriander leaves
• 1 tbsp. chopped spring onion
• 1-2 tbsp. tomato ketchup

Stuffing - 

• 1/2 cup chicken mince
• 1 onion, chopped
• 1 tsp. ginger-garlic, chopped
• 1-2 green chilies, chopped
• salt to taste
• 1/2 tsp. madras curry powder
• 1/4 tsp. pepper powder
• 1 tbsp. sambal paste
• 2 tbsp. oil 

          Stuffing - Heat oil in a pan and add the onion, ginger, garlic and green chilies. Sauté till they turn light brown. 

          Add the mince, sambal paste and all the dry spices. Stir fry till well cooked. Switch off the flame and mix it with the beaten egg, a pinch each of salt and pepper. 

          Heat a pan and toast the buns (cut through lengthwise, but still intact). Keep aside. In the same pan heat 1 tsp. oil and pour in half of the egg-mince mix.

          Place an open faced bun over the top and press it gently with the spatula. Tuck in the omelette and when one side is done, gently flip it over and toast the other side too. 

          Garnish with tomato sauce, spring onions and coriander leaves. Make another Roti John with the remaining egg mix and enjoy for breakfast a la Singaporean style.

                        The prepared chicken mince stuffing. 

                        Mix chicken stuffing with beaten egg, a pinch each of salt & pepper. 

                        Heat a pan & toast the buns (cut through lengthwise, but still intact). 

                        In the same pan heat 1 tbsp. oil & pour in half of the egg-mince mix.

                       Place an open faced bun over the top & press it gently with the spatula. 

                     Tuck in the omelette & when one side is done, gently flip it over & toast
                      the other side too. 

                       Garnish with tomato sauce, spring onions and coriander leaves. 

                                  Enjoy for breakfast  a la Singaporean style.