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First time I came to the US was in early 2000s, maybe 2002 to visit my brother and the first morning in Virginia this sandwich is the first thing that I ate in the morning with my regular chai. I cannot begin to tell you what memories this sandwich brings back with a pickled cucumber which I hated back then but this sandwich!! Absolutely loved! Then my brother got me some pancakes from IHOP and rest is history! I was like “No wonder you like it here” HA!
Sure, Mac and cheese is comfort food but this for me is my go to when husband and I travel, go for hikes or even for longer international flights.
The curry sauce I change from time to time like I do with all my other recipes I guess. But the crunchy russet potatoes are a constant and sometimes I add lettuce to this as well and I can tell you this is a very filling meal. I could even put this on a bagel and get going out the house and be full for a few hours.
If you do give this a try, email me on Bharti.bhambhani@gmail.com or Instagram – @bammbi101

Ingredients –

• Ciabatta bread – 1 big loaf
• Eggs – 5
• Potato – 1(large)
• Pickled onions – 1/2 (small)

Egg curry mix –

• Onion (small) – 1/2 finely chopped
• Sriracha sauce – 2 tbsp
• Yellowbird green sauce – 1 tbsp
• Carrot ginger dressing – 1 tbsp
• Ketchup – 1 tsp
• Vegan mayo – 1 tbsp
• Dill leaves(dried) – 1 heap tbsp
• Sumac powder – 1 tbsp
• Garlic powder – 1 tbsp + 1 tsp
• Black pepper (fresh) – 2 tsp
• Chilli flakes – 1 tbsp
• Turmeric powder – 1 tsp
• Oregano – 1 tbsp
• Roasted cumin powder – 1 tsp
• Jalapeños(finely chopped) – 2 tsp
• Corn(roasted) – handful
• Basil leaves(fresh) – handful
• Baby spinach – handful

Potatoes –

• Salt + Chaat masala/sandwich masala

Directions –

• Boil the eggs whichever way you always do. I used a pressure cooker and wait for one whistle and then get them off the stove. Once the pressure is off, remove them carefully with tongs and place them in ice water to stop the heating process.
• Next, I drained all of the water from the pressure cooker and placed the potatoes without the skin. Put the lid on and wait for 2 whistles. You could do this in the oven but this saves time.
• Once, out from the cooker, get the cast iron on a low medium heat and place the slices of potato to get them a little crispy. If you do not own a cast iron, use any skillet.
• In a medium size bowl, mix all the egg curry ingredients together.
• Chop the eggs in slightly bigger pieces if you like to bite into them or small if like them mashed and mix in with the curry sauce.
• Toast ciabatta bread with a little butter on it.
• Cut the bread slice into half and place the greens first – i chose spinach, feel free to substitute that with lettuce.
• Place the potato slices, sliced pickled onions, basil leaves and then the egg curry mix.
• Although, crisp potatoes provide the crunch, but feel free to add some tortilla strips and some tabasco for the kick!
• Best served cold with some hot coffee!