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Roti Bakar dengan Telur dan Tomato
Makan Tengah Hari • Malaysia
How to Make Roti Bakar with Egg and Tomato (Traditional & Healthy Version)
Roti Bakar with Egg and Tomato is a beloved Malaysian classic, cherished for its simplicity and vibrant flavors. This dish brings together slices of crisp, golden-brown roti bakar (toasted bread), topped with soft-cooked eggs and juicy tomato slices. Its origins are deeply rooted in Malaysia’s multicultural food heritage, often enjoyed in kopitiams (local coffee shops) and bustling markets across the nation. The combination of fresh, locally-sourced tomatoes, protein-rich eggs, and traditional roti bakar creates a balanced meal that’s both satisfying and nutritious. What makes Roti Bakar with Egg and Tomato special is how it blends the familiar comfort of breakfast with local Malaysian twists. Aromatic herbs such as daun bawang (spring onions) and a sprinkle of fresh cilantro enhance both flavor and presentation. It’s an excellent choice for those seeking a light yet filling lunch or a quick, wholesome breakfast. The dish’s versatility makes it a staple in many Malaysian homes, reflecting the country’s rich culinary diversity and appreciation for wholesome, accessible ingredients.
Bahan-bahan(untuk 2 slices roti bakar with 1 egg and tomato per person)
- 4 slices Wholemeal bread (roti bakar)
- 2 Large eggs (telur)
- 1 large Tomato (hiris nipis (thinly sliced))
- 2 teaspoons Olive oil (minyak zaitun)
- 2 stalks Spring onions (daun bawang, finely chopped)
- 2 tablespoons Coriander leaves (daun ketumbar, chopped)
- 1/4 teaspoon Black pepper (lada hitam)
- 1/4 teaspoon Sea salt (garam laut)
- 1 teaspoon Low-fat margarine (for spreading, optional) - pilihan
- 1 small leaf Pandan leaves (optional, for garnish) - pilihan
Arahan
- 1
Lightly brush the wholemeal bread slices with olive oil or low-fat margarine. Toast the bread in a pan or grill until golden and crispy on both sides.
5 minutes
Use wholemeal bread for extra fiber and to keep calories in check.
- 2
Bring a pan of water to a gentle simmer. Crack the eggs into the water and poach for about 3-4 minutes until the whites are set but the yolks remain soft.
5 minutes
For a lower-fat option, use poaching instead of frying.
- 3
Slice the tomato into thin, even rounds. Lightly season with a pinch of sea salt and black pepper.
2 minutes
Choose ripe, local tomatoes for the best flavor.
- 4
Arrange the toasted roti bakar on serving plates. Layer the tomato slices evenly over each toast.
3 minutes
Assemble just before serving to maintain the toast's crispness.
Kenapa hidangan ini sihat
This recipe is a healthy choice because it uses wholemeal bread, which is higher in fibre and nutrients than white bread, and eggs for lean protein. Tomatoes add lycopene, antioxidants, and vitamin C, while minimal oil keeps the fat content low. The dish is vegetarian and adaptable for various dietary needs, making it ideal for calorie-conscious individuals. It’s a wholesome, guilt-free meal that fits well into a balanced Malaysian diet.
This Roti Bakar with Egg and Tomato is rich in high-quality protein from eggs, complex carbohydrates from wholemeal bread, and vitamins A and C from fresh tomatoes. The addition of spring onions and coriander brings antioxidants and fibre, supporting overall gut health. Using minimal olive oil reduces saturated fat, making this dish suitable for heart health. It provides a balanced combination of macros, making it a nourishing choice for sustained energy throughout the day.
Petua
- 💡Tip 1: For extra crispiness, toast bread over charcoal like in traditional kopitiams.
- 💡Tip 2: Use free-range eggs for richer flavor and better nutrition.
- 💡Tip 3: Sprinkle a dash of chili flakes for a spicy Malaysian twist.
Penyimpanan & hidangan
Best enjoyed fresh. If storing, keep the toasted bread and toppings separate in airtight containers. Reheat the bread in a toaster and assemble just before serving. Consume within 24 hours for optimal taste.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 330.0 kcal |
