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Roti John (an egg baguettewich)

Hungry for more? These recipes were featured in a podcast episode!



 

My friend, Paul, has taught me so much about cooking. So who better to interview when making this iconic Singaporean baguette dish. This is so easy and so versatile that we are going to share the traditional and Paul Kaller version. Check out this episode for the history of why this is called Roti John and let us know your Zhush to this recipe!

Prep Time: 15 min

Cook time: 10 min

Yield: 6 - 8 ppl


Ingredients


Traditional Roti John

  • 1/4 cup of ground lamb (or any ground meat you like)

  • 1/2 medium onion thinly sliced

  • 1/4 ground cumin

  • 1/4 tsp ground coriander

  • 1/4 tsp turmeric powder

  • 1 serrano pepper finely sliced crosswise (this flavour is essential in my opinion but deseed if you prefer less heat)

  • 6 large eggs

  • 6-8 softer French bread, Banh Mi sub bread or hot dog buns

  • oil

Sauce

  • 1/4 cup sweet Thai chilli sauce

  • 1/4 cup ketchup


Paul's Roti John

  • 1 can of canned crab meat, drained

  • 1/2 onion thinly sliced

  • 1/2 tsp lemon juice

  • 1 tomato diced

  • 1 serrano pepper finely sliced crosswise (this flavour is essential in my opinion but deseed if you prefer less heat)

  • 6 large eggs

  • 6-8 softer French bread, Banh Mi sub bread or hot dog buns

  • salt as desired

Dip

  • 1 cup mayo

  • 1/4 tsp curry powder

  • 1 tbsp chopped dill

  • salt to taste

Directions


Traditional Roti John

  1. Add some oil to a pan. Heat to medium.

  2. Add crab, eggs, peppers and tomato and whisk.

  3. Cut your bread in half, lengthwise.

  4. Dip the open faced side lightly in the mixture.

  5. Add a small ladle of egg mixture to the hot pan. Immediately add the bread on top of the mixture, open face down.

  6. Use a spatula to slightly flatten the bread and let it fry until omelette is partially browned.

  7. Turn the baguette over and make sure all the omelette is on top of the bread.

  8. Lightly brown the other side of the bread for a nice crisp.

  9. Mix up the sauce and drizzle it on the omelette. Serve hot.

Paul's Roti John

  1. Add some oil to a pan.

  2. Season lamb with cumin, coriander, turmeric powder and salt. Mix well.

  3. Fry the lamb mixture in the pan until browned. Set aside to cool.

  4. In a wide-rimmed bowl or backing dish, whisk your eggs. Add tomato and cooked lamb.

  5. Add some oil to a clean pan. Heat on medium heat.

  6. Cut your bread in half, lengthwise.

  7. Dip the open-faced side lightly in the mixture.

  8. Add a small ladle of egg mixture to the hot pan. Immediately add the bread on top of the mixture, open face down.

  9. Use a spatula to slightly flatten the bread and let it fry until omelette is partially browned.

  10. Turn the baguette over and make sure all the omelette is on top of the bread.

  11. Lightly brown the other side of the bread for a nice crisp.

  12. Mix up the ingredients to make the dip and serve this with the hot omelette baguette with a squeeze of lemon on top.

Zhuzh it up!

  • Make this vegetarian by skipping the meat and finishing these beauties up in the broiler with some cheese on top.

These amazing recipes were inspired my cooking mentor, Paul Kaller. Find the link on top of this page to listen to one of my favourite episodes.


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