Toasted Baguette Sandwich With Spinach Scrambled Eggs(Niger) |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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These are like the sandwiches sold by street vendors in Niger, West Africa. Layer hot, scrambled eggs in a crusty, toasty baguette, wrap ‘em up and tie with a bow. Simple, filling and comforting. In Niger they wrap them in newspaper but any paper will do. The people of Niger often add a leafy vegetable called Malahiya – indigenous throughout the region, but here spinach is used. From Sasha Martin. Ingredients:
1 baguette |
6 eggs |
1 cup very loosely packed baby spinach, chopped (about a handful) |
1 tablespoon chopped green onion |
1/8 teaspoon paprika, or for heat, cayenne |
salt |
pepper |
butter or oil, for cooking |
Directions:
1. Whisk the eggs together with chopped baby spinach, green onion, salt, and pepper. Sprinkle on the paprika (or cayenne if you want some heat).
2. Split the baguette and cut into desired sandwich lengths. Toast under a broiler until golden brown and perfectly crunchy. Meanwhile, scramble the eggs.
3. Load up the eggs inside the bread and wrap with parchment paper or newspaper. Tie it up tight with string or rafia.
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