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Green Curry Egg Sandwich

  • Author: American Egg Board
  • Yield: 12 sandwiches 1x


Scrambled eggs with sweet peppers, assorted mushrooms and onions sautéed in a green curry sauce stuffed in Naan bread with spicy radish sprouts



Green Curry Sauce:

  • 2 (13.5-ounce) cans unsweetened coconut milk
  • ¼ cup green curry paste
  • 3 tablespoons fish sauce
  • ½ cup minced fresh basil
  • Canola oil as needed
  • 8 ounces sliced assorted mushrooms (white button, crimini and shiitake)
  • 2 to 3 large red bell peppers, julienne
  • 2 to 3 large green bell peppers, julienne
  • 1 medium sweet onion, julienne
  • 24 large eggs, beaten or 2 pounds 10 ounces frozen, thawed or refrigerated liquid whole eggs
  • 12 Naan bread or oven-baked flatbread
  • Spicy radish sprouts, for garnish


  1. Green Curry Sauce: Heat coconut milk, curry paste and fish sauce in a medium saucepan over medium-high heat. Bring to a simmer and cook for 5 minutes. Stir in fresh basil. Keep warm.
  2. Sandwich Filling: Heat 1 teaspoon oil in small sauté pan over medium high heat. Add 1 ounce sliced mushrooms and cook until softened, then add 1 ounce red bell pepper, 1 ounce green bell pepper and 1 ounce sweet onion, and sauté for about 1 minute. Add 3 tablespoons warm green curry sauce and cook for about 1 minute until vegetables are crisp tender. Set aside and keep warm.
  3. For Each Sandwich: Whisk 2 eggs (about ⅓ cup) pour into a spray-coated 8-inch non-stick sauté pan. Cook eggs until firm throughout, with no visible liquid egg remaining.
  4. Sandwich Assembly: Warm Naan in a hot oven or on a dry sauté pan. Spoon eggs and vegetable mixture down the center of the Naan; add 2 tablespoons of curry sauce. Garnish with sprouts. Serve immediately.