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Curry Egg Salad

Breakfast will never be the same again after you've had a bite of this! The secret is not overcooking the eggs so they have a creaminess to them. And of course, a little curry powder goes a long way. Add in some crispy shallots and arugula, and you have yourself the perfect egg salad sandwich!


  • 4 large eggs

  • 1/4 cup sliced shallots

  • 1 tablespoon olive oil

  • 1 tablespoon butter

  • 1 teaspoon curry powder

  • Salt and freshly ground black pepper to taste

  • 1 cup arugula

  • 2 Angel Bakeries pitas


  1. First, prepare the soft-boiled eggs. Bring a pot of water to a boil over high heat. Gently place the eggs in the boiling water and cook for 6 minutes. After 6 minutes, immediately transfer the eggs to a bowl of ice water to stop the cooking process. Let the eggs cool in the ice water for at least 5 minutes, then peel them and chop them. Scoop into a bowl, be sure not to miss any of the yolk. Mix in the curry spice.

  2. While the eggs are cooking, heat the olive oil and butter in a large skillet over medium heat. Add the sliced shallots and cook, stirring occasionally, for about 10 minutes or until they are caramelized and golden brown.

  3. Layer the arugula, onions, and eggs into a warm pita and enjoy!

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