Description
Roti John is a popular Singaporean and Malaysian street food combining a savory egg omelette with minced meat cooked into soft hot dog buns. This French toast-inspired sandwich features a spiced ground meat mixture cooked in eggs, pan-fried to golden perfection, and served with fresh vegetables and flavorful sauces for a delicious breakfast or snack.
Ingredients
Scale
Meat Mixture
- 1 tbsp neutral oil (vegetable or canola oil)
- 1/2 medium red onion, peeled and diced
- 250 g ground beef, lamb, or chicken
- 2 tsp curry powder
- 2 tsp salt, or to taste
- 1/2 tsp black pepper, or to taste
Egg Mixture
- 6 eggs
- 2 tsp salt, divided (part in meat, part seasoned in eggs)
- 1/2 tsp black pepper, divided (part in meat, part seasoned in eggs)
For Cooking and Assembly
- 2 tbsp unsalted butter or ghee
- 4 hot dog buns, split lengthwise but not cut all the way through
- Chili sauce, to taste
- Mayonnaise, to taste
- Shredded cabbage, sliced tomatoes, sliced cucumbers for topping
- Optional: tomato sauce, mustard, barbecue sauce, cheese sauce, black pepper sauce for drizzling
Instructions
- Make Meat Topping: Heat 1 tbsp neutral oil in a nonstick skillet over medium-high heat. Add diced onion and sauté until softened, about 4 minutes. Add ground meat, curry powder, salt, and pepper. Cook, stirring and breaking up the meat until fully cooked, about 4 minutes. Remove from heat and let cool 5 minutes.
- Prepare Buns: Butterfly each hot dog bun by slicing lengthwise without cutting all the way through. Optionally, lightly butter the top of the buns for extra flavor, though residual pan grease will suffice.
- Mix Eggs and Meat: Crack eggs into a bowl and season with salt and pepper. Add cooled meat mixture and whisk thoroughly until combined.
- Cook Roti John: Heat 1 tsp butter in a skillet over medium heat. Stir the egg mixture briefly and pour about 1/4 into the pan, spreading evenly. Place a butterflied bun cut side down into the egg mixture, pressing lightly to adhere. Push egg inward to avoid overhang. Cook until egg sets, roughly 1 minute. Press any overhanging omelette gently with a spatula.
- Flip and Toast: Carefully flip the whole sandwich and toast the bun’s top side for 30 seconds. Fold any excess omelette over the bun edges. Remove from pan and repeat with remaining ingredients.
- Assemble and Serve: Top the cooked sandwich with shredded cabbage and other vegetables if desired. Drizzle with chili sauce, mayonnaise, and other sauces to taste. Fold the bun closed and serve immediately for best flavor and texture.
Notes
- You can substitute ground beef with lamb or chicken according to preference.
- Adjust curry powder and seasoning to taste for milder or spicier flavor.
- Using softened butter or ghee enhances the richness of the sandwich.
- Serve immediately for best taste and to keep the bun crisp.
- Adding fresh sliced vegetables adds crunch and freshness.
- This recipe yields 4 servings, ideal for sharing or a family meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: Singaporean, Malaysian
