Eastern Egg Sandwich
Prep Time
Serves
Cooking Mode
8 eggs
⅓ cup finely chopped green onion
2 tsp Ginger Seasoning Paste
2 tsp mild Indian-style curry paste
¼ tsp each salt and pepper
2 tsp vegetable oil
4 cups lightly packed baby spinach
4 small (5-inch/12.5 cm) pocket-style pitas, halved
¼ cup each mango chutney (or apricot jam) and yogourt
1 cup thinly sliced English cucumber
8 eggs
⅓ cup finely chopped green onion
2 tsp Ginger Seasoning Paste
2 tsp mild Indian-style curry paste
¼ tsp each salt and pepper
2 tsp vegetable oil
4 cups lightly packed baby spinach
4 small (5-inch/12.5 cm) pocket-style pitas, halved
¼ cup each mango chutney (or apricot jam) and yogourt
1 cup thinly sliced English cucumber
Directions
1Beat eggs with green onion, ginger paste, curry paste, salt and pepper until well combined.
2Heat oil in a large non-stick skillet set over medium heat. Pour egg mixture into pan. Cook, without stirring, for 2 min. Sprinkle with spinach. Cook, stirring often, for 2 to 3 min. or until eggs are just set and spinach is wilted. Drain any excess moisture.
3Meanwhile, cut each pita in half and open the pockets. Blend mango chutney with yogourt until well combined. Spread an equal amount of yogourt mixture inside each halved pita and line with sliced cucumber. Divide the egg mixture evenly between pockets. Serve immediately.
Disclaimer
We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Personal Note
Personal Note
