Forget Roti Prata Plaster, Make Curry French Toast Plaster

A quick and sedap brunch dish to whip up if you've got leftover chicken curry lying around.

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. 

Serves 2

Ingredients:

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

3 eggs

a pinch of salt and pepper

2 tbsp butter

To serve:

sambal ikan bilis (try Singlong’s Sambal Ikan Bilis)

leftover chicken curry gravy, reheated

Method:

  1. Mix the chicken and curry gravy together in a bowl.
  2. Place half the chicken curry mixture in the middle of a slice of bread, leaving a 1cm border on each side.
  3. Place another slice of bread on top and squish down the edges of the bread with your fingers to “seal” them slightly.
  4. Repeat with the remaining slices of bread and filling.
  5. Whisk together the fresh milk, coconut milk, 1 egg, salt and pepper in a deep plate.
  6. Heat butter in a non-stick skillet over medium heat.
  7. Dunk the chicken curry sandwiches into the milk mixture, making sure that they are coated on all sides.
  8. 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.
  9. With the skillet still over medium heat, break an egg over the skillet.
  10. 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.
  11. 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.
  12. Serve immediately with curry gravy and sambal ikan bilis on the side.

 

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