Breakfast
Spicy Corned Beef and Egg Toasted Sandwich (Roti Bakar Kornet Telur Pedas)
Prep
10 min
Cook
15 min
Servings
4
Level
Easy
A savory street-cart-style toasted sandwich featuring sautéed corned beef and eggs seasoned with bird's eye chilies, sandwiched between slices of white bread grilled with butter until golden and crispy. Perfect as a quick breakfast or a filling late-night snack. The combination of savory flavor, a bit of heat, and crispy bread makes it totally addictive!
🧂 Ingredients
🍽️ Servings: 4
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 8 slices white sandwich bread
- 1 small can (100 grams) corned beef
- 2 chicken eggs
- 1/4 onion, finely chopped
- 2 cloves garlic, finely chopped
- 3-5 red bird's eye chilies, thinly sliced
- 1 stalk scallion, thinly sliced
- 1 tbsp margarine, for sautéing
- 4 tbsp margarine or butter, for grilling the bread
- 1 tbsp ketchup
- 1 tsp sweet soy sauce (kecap manis)
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 50 grams shredded cheddar cheese (optional)
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👩🍳 Instructions
- 1 Heat margarine in a skillet, then sauté the chopped onion and garlic until fragrant and softened.
- 2 Add the sliced bird's eye chilies and sauté briefly until their aroma comes out.
- 3 Add the corned beef, stirring and breaking it up until it's slightly dry and lightly browned.
- 4 Beat the eggs, then pour them into the skillet with the corned beef. Scramble quickly until the eggs are cooked and well mixed with the corned beef.
- 5 Season with ketchup, sweet soy sauce, salt, and pepper. Stir well, adjust the seasoning to taste, then add the scallion. Turn off the heat and set aside.
- 6 Take a slice of white bread and spread a thin layer of margarine on one side (the outer side). Place the corned beef and egg mixture on the inner side of the bread, spreading it evenly.
- 7 Sprinkle with shredded cheese if desired, then top with another slice of bread (its outer side also spread with margarine).
- 8 Heat a skillet or non-stick pan over low-medium heat. Grill the sandwich until the bottom side is golden brown and crispy, about 2-3 minutes.
- 9 Flip the sandwich and grill the other side until golden brown and crispy as well, pressing gently with a spatula so the filling holds together.
- 10 Remove from the pan and cut diagonally into two pieces. Serve while warm.
💡 Tips
• Use low heat when grilling the bread so the inside cooks through evenly without burning the outside.
• If you like it spicier, add extra sliced bird's eye chilies directly into the filling or sprinkle in some chili powder while sautéing.
• Thick-cut white bread (whole wheat or bread made specifically for sandwiches) works best since it's less likely to tear when flipped.
• Store any leftover corned beef and egg mixture in the fridge for up to 1 day and reheat before using again.
📊 Nutrition Facts / serving
320 kkal
Calories (kcal)
13 gramg
Protein
20 gramg
Fat
22 gramg
Carbs
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