Roti Bakar with Spicy Scrambled Eggs

Bahan-bahan(untuk 2 slices of Roti Bakar with a generous portion of spicy scrambled eggs)

• 4 slices Wholemeal bread (roti bakar; choose high-fiber for health)
• 4 large Eggs (telur)
• 1 small Red onion (bawang merah, finely chopped)
• 1 Green chili (cili hijau, finely sliced)
• 2 Bird’s eye chili (cili padi, finely chopped) - pilihan
• 8-10 Curry leaves (daun kari, fresh)
• 1 small Tomato (diced)
• 2 tbsp Low-fat milk (susu rendah lemak)
• 1 tbsp Olive oil (or minyak jagung)
• 1/2 tsp Salt (to taste)
• 1/4 tsp Black pepper (freshly ground)
• 1 small Pandan leaf (daun pandan, optional for aroma in bread) - pilihan

Arahan

1. 1

   Lightly toast the wholemeal bread slices. For extra aroma, wrap with a small pandan leaf and grill on a dry pan until golden and crisp.

   5 minutes

   Use a charcoal grill for truly authentic roti bakar flavor.

2. 2

   Crack the eggs into a bowl. Add low-fat milk, salt, and black pepper. Whisk until well combined and slightly frothy.

   3 minutes

   Whisking thoroughly results in fluffier scrambled eggs.

3. 3

   Heat olive oil in a non-stick pan over medium heat. Sauté chopped red onion until soft and translucent, about 2 minutes.

   2 minutes

   Keep the heat moderate to avoid burning the onions.

4. 4

   Add green chili, cili padi, curry leaves, and diced tomato. Stir-fry until fragrant and the tomatoes soften, about 3 minutes.

   3 minutes

   Crush curry leaves between your fingers before adding to release more aroma.