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One Pan Egg Toast Sandwich
One Pan Egg Toast Sandwich
While you can find a million different versions of egg sandwiches all over the world, this particular technique has gained popularity in Korea. There are countless fillings that you can put in the eggs sandwich: cheese and strawberry jam, spinach and feta, ham or bacon and swiss cheese, etc. Get creative. There is no wrong.Melt butter in a large nonstick skillet. Pour in the beaten eggs. Take a wide slice of bread. Cut that in half vertically. Dip a side of each half in the eggs and place next to each other, dipped side up. Let the eggs firm up for 60-90 seconds. Flip the eggs and bread over. Take a spatula and fold the egg that hangs over the sides of the bread inward. Then add your fillings. Fold it over. And you’re done.
Servings: 1
Ingredients
- 2 large eggs beaten
- salt and pepper
- 1 tbsp butter
- 1 piece bread cut in half
Filling Ideas
- cheddar cheese and strawberry jam
- spinach and feta
- bacon or ham and swiss cheese
- chorizo and potatoes
- crab, cream cheese, and asparagus
Instructions
Korean Style Cheese and Strawberry Jam
- Season the beaten eggs with salt and pepper.
- Melt the butter in a nonstick egg pan over medium heat. Pour in the beaten eggs. Dip each half of the bread slice in the wet eggs. Place wet side up next to each other. Let the eggs firm up for 60-90 seconds.
- Flip the eggs and bread over.
- Fold up each side of the overlapping eggs into the bread. Add cheddar cheese and strawberry jam.
- Fold the sandwich over.
Spinach and Feta
- Mix in 2 tbsp of chopped spinach with the beaten eggs. Melt the butter in a nonstick egg pan over medium heat. Pour in the beaten eggs. Dip each half of the bread slice in the wet eggs. Place wet side up next to each other. Let the eggs firm up for 60-90 seconds.
- Flip the eggs and bread over. Fold up each side of the overlapping eggs into the bread. Add feta cheese.
- Fold the sandwich over.
Durban Chicken Curry
Durban Chicken Curry
South Africa happens to have the largest Indian populations on the continent; originally brought over from India in indentured servitude in the 1860s. Durban cuisine has a fusion of Indian and South African. Typically with Indian cuisine, the spices are added in at specific times; while in Durban cuisine, the spices are all mixed together and added at once. There is also the use of both ghee and oil at the same time.This Durban chicken curry cooks all in one pot and takes only an hour. The spices are added all in at once with the ghee and oil. Onions, garlic, and ginger are cooked down. The chicken pieces are browned and coated in the spices. Tomatoes, tomato paste, potatoes, chicken stock, and curry leaves are added to the chicken. The whole pot is simmered for 45 minutes. Serve the curry with steamed basmati rice.
Servings: 4
Ingredients
- 2 tbsp ghee
- 2 tbsp vegetable oil
- 2 cinnamon sticks
- 1 tbsp ground coriander
- 1 tbsp ground cumin
- 1 tbsp curry powder
- 1 tsp cumin seeds
- 1 tsp cayenne pepper
- 1 medium onion finely chopped
- 6 garlic cloves minced
- 1 tbsp ginger minced
- 4 whole chicken legs skinned; drum and thigh separated
- 2 roma tomatoes chopped
- 1 tbsp tomato paste
- 2 medium potatoes cut into 1” cubes
- 1 cup chicken stock
- 15 curry leaves
- salt to taste
Garnish
- cilantro chopped
Instructions
- Heat up oil and ghee in a dutch oven over medium heat. Add in all of the spices and cook for 1 minute until aromatic.
- Add in the onions, garlic, and ginger. Cook for 4 minutes.
- Increase the heat to high. Add in the chicken pieces. Brown for 4 minutes a side. Allow the chicken to get coated in the onions and spices.
- Add in the tomatoes and tomato paste. Cook for 5 more minutes.
- Add in the potatoes, chicken stock, and curry leaves. Bring to a boil. Reduce heat to medium and simmer for 45 minutes.
- Season with salt to taste.
Spinach and Chickpeas with Chicken
Spinach and Chickpeas with Chicken
Spinach and chickpeas is a healthy dish that takes minimal effort to prepare. This meal can feed a family of 4 for under $10; even less if eaten vegetarian.
Servings: 4
Ingredients
- 1 1/2 lbs boneless skinless breast or thigh cubed
- 2 tbsp xawaash
- 3 tbsp olive oil
- 1 medium onion diced
- 4 garlic cloves minced
- 3 roma tomatoes diced
- 1 jalapeño chopped
- 1 tbsp curry powder
- 2 cups chickpeas
- 4 cups spinach washed
- salt to taste
Garnish
- cilantro chopped
Instructions
- Heat up cooking oil in a large sauté pan over medium high heat. Add in the chicken. Season with xawaash. Cook for 8 minutes. Remove from the pan and set aside.
- In the same pan, sauté the onions for 5 minutes.
- Add in the tomatoes, garlic, and jalapeño. Sauté for 5 minutes.
- Season with the curry powder. Cook for a minute.
- Toss in the spinach. Sauté for 5 minutes.
- Add in the chickpeas. Sauté for 3 minutes.
- Add the chicken back in. Cook for 3 more minutes.
- Turn off the heat. Garnish with cilantro.
