This is a uniquely Singaporean version of French toast with a curry filling and oozy-yolked crown (the latter inspired by roti plaster, where an egg is 'plastered' atop a prata instead of stuffed within). The sambal ikan bilis on the side adds a vibrant tang to the rich flavours of this delicious sandwich.
½ cup leftover chicken curry meat, shredded
1 tbsp leftover chicken curry gravy
4 slices white bread
½ cup fresh milk
¼ cup coconut milk
a pinch of salt and pepper
2 tbsp butter
sambal ikan bilis (try Singlong’s Sambal Ikan Bilis)
leftover chicken curry gravy, reheated
- Mix the chicken and curry gravy together in a bowl.
- Place half the chicken curry mixture in the middle of a slice of bread, leaving a 1cm border on each side.
- Place another slice of bread on top and squish down the edges of the bread with your fingers to “seal” them slightly.
- Repeat with the remaining slices of bread and filling.
- Whisk together the fresh milk, coconut milk, 1 egg, salt and pepper in a deep plate.
- Heat butter in a non-stick skillet over medium heat.
- Dunk the chicken curry sandwiches into the milk mixture, making sure that they are coated on all sides.
- Gently place the sandwiches on the skillet and fry for about 2 minutes on each side or till they turn golden-brown and toasty. Remove from the pan and set aside.
- With the skillet still over medium heat, break an egg over the skillet.
- Gently place one sandwich over the egg and cook till the egg whites turn opaque, about 3 minutes, or until the egg yolk is as cooked as you want it.
- Using a spatula, gently lift the sandwich and egg away from the pan — the egg should be stuck to the sandwich — and place the sandwich egg side up on a plate. Repeat with the remaining egg and sandwich.
- Serve immediately with curry gravy and sambal ikan bilis on the side.