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Roti Bakar dengan Telur Hancur
Makan Tengah Hari • Malaysia
How to Make Roti Bakar with Scrambled Eggs (Traditional & Healthy Version)
Roti Bakar with Scrambled Eggs is a beloved Malaysian breakfast and lunch staple found in kopitiams (traditional coffee shops) across the country. This simple yet satisfying dish features thick slices of toasted bread—often made with local pandan-infused loaf—served with creamy, soft scrambled eggs. The harmony of warm, crispy roti bakar and fluffy telur hancur (scrambled eggs) embodies the multicultural tapestry of Malaysia, blending Malay, Chinese, and Indian culinary influences. The taste is delightfully comforting, making it a favorite for all ages. Roti Bakar is traditionally enjoyed with a spread of kaya (coconut jam), but for a health-conscious, protein-rich variation, fluffy scrambled eggs take center stage. Using fresh kampung eggs and wholegrain bread, this recipe provides lasting energy and nutrition, perfect for busy mornings or a light afternoon meal. In Malaysia, this dish is more than just food—it’s a ritual, often savored with a cup of kopi or teh tarik. The local ingredients, like pandan for aroma and fresh spring onions for a burst of flavor, make Roti Bakar with Scrambled Eggs an iconic Malaysian comfort food—simple, delicious, and truly Malaysian.
Bahan-bahan(untuk 2 slices of roti bakar with scrambled eggs topping, suitable for Malaysian lunch)
- 4 slices Wholegrain bread (roti bakar) (Use local pandan-infused bread if available)
- 4 Large eggs (telur) (Preferably kampung eggs)
- 3 tablespoons Low-fat milk (Susu rendah lemak)
- 1/4 teaspoon Salt (Garam)
- 1/4 teaspoon Black pepper (Lada hitam)
- 1 teaspoon Olive oil (Or use minyak jagung)
- 2 stalks, finely sliced Spring onions (Daun bawang) - pilihan
- 1 small leaf Pandan leaf (For aroma, optional) - pilihan
- 1 teaspoon Light soy sauce (Kicap cair, optional drizzle) - pilihan
- 4 slices Sliced tomato (Lycopene-rich garnish) - pilihan
Arahan
- 1
Prepare the bread by toasting the slices over a charcoal grill or in a toaster until golden brown and crisp. If using pandan-infused bread, lightly rub with a pandan leaf for added aroma.
5 minutes
Traditional kopitiam style uses charcoal for extra fragrance.
- 2
Crack the eggs into a bowl. Add low-fat milk, salt, and black pepper. Whisk until the mixture is well combined and slightly frothy.
3 minutes
Whisking thoroughly ensures fluffy scrambled eggs.
- 3
Heat olive oil in a non-stick pan over medium-low heat. Pour in the egg mixture and let it sit for a few seconds until the edges start to set.
2 minutes
Keep the heat low for creamy eggs; avoid overcooking.
- 4
Using a spatula, gently stir the eggs from the edges to the center, creating soft curds. Continue until just set but still slightly runny.
3 minutes
Remove from heat early; eggs will continue to cook off the pan.
Kenapa hidangan ini sihat
By using wholegrain bread and low-fat dairy, this Roti Bakar with Scrambled Eggs is lower in refined carbs and unhealthy fats compared to the traditional kaya-and-butter version. The recipe is high in protein and fiber, keeping you fuller for longer and supporting weight management. Minimal oil and optional garnishes make it adaptable for calorie-conscious diets, ensuring a nutritious and wholesome Malaysian meal.
This Malaysian Roti Bakar with Scrambled Eggs recipe is high in protein from eggs, providing essential amino acids for muscle repair and satiety. Wholegrain bread offers dietary fiber, aiding digestion and supporting heart health. The use of low-fat milk and minimal olive oil keeps saturated fat low, while the addition of spring onions and tomatoes increases vitamin C, antioxidants, and minerals. Eggs are also a source of vitamin D, B12, and choline, making this a balanced meal for any diet.
Petua
- 💡Use kampung eggs for richer flavor and color.
- 💡Don’t overcook the eggs—soft curds are key.
- 💡For extra fragrance, grill bread over charcoal and use pandan leaf.
Penyimpanan & hidangan
Best enjoyed fresh. You can keep prepared scrambled eggs in an airtight container in the fridge for up to 24 hours. Toast the bread just before serving to maintain crispiness. Do not freeze.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 320.0 kcal |
