Roti John Recipe
- Daniel
- 13 hours ago
- 3 min read
These past few days have been heavy; my lower back has been acting up again, and I’ve been going through the grief of losing a family member. Cooking slowed down; everything slowed down.
But today, I felt ready to step back into the kitchen, not with anything grand or complicated, but with something warm, familiar, and personal. So I made Roti John, simple, comforting, nostalgic.
Roti John with Singapore Baguette...
Roti John is one of those dishes most of us in Singapore grew up seeing at pasar malams or hawker stalls, an omelette-meets-sandwich situation, sometimes messy, always satisfying. Traditionally, it’s made with a long, crusty baguette.
But personally? I’ve always found the baguette version a little too hard to bite into, especially when you're already tired. So I used my homemade brioche instead, softer, tender, and it hugs the egg mixture beautifully.
A beautiful mess...
As for the name, “Roti John” has one of those funny origin stories people like to debate. “Roti” simply means bread, but “John” likely refers to British colonial influence in Singapore and Malaysia, “John” being a nickname locals used for white men at the time.
The story goes that a British man once asked for a hamburger, and the hawker improvised by cooking minced meat and eggs onto bread, creating this fusion sandwich. Whether or not that exact story is true, the dish clearly reflects what Singaporean and Malaysian cooking does best: taking influences, making them our own, and turning them into something uniquely comforting.
This version also came from a kind of “use-what-I-have” moment. I had leftover Middle Eastern minced lamb from a previous recipe and some Madras masala ready to go.
So I whisked them into eggs, toasted it onto the brioche, drizzled kewpie mayo and sriracha, and that was it. Sometimes, the best food comes from small moments like this, nothing fancy, just heart. If you’re reading this and you’ve had a long day… maybe this is what you need too.
Ingredients:
(Serve 2)
Equipment:
Cast Iron Skillet / Pan / Large Griddle
Directions:
Please visit my "My Versatile All-Purpose Middle Eastern Minced Lamb" page for the recipe.
Please visit my "How To Make Madras Masala" page for the recipe.
Please visit my "Handmade Brioche Bread" page for the recipe.
Prepare the egg mixture
In a shallow bowl, whisk together the eggs, your Middle Eastern minced lamb, and Madras masala until well combined.
Slice the bread
Slice your brioche loaf lengthwise so you have two long halves.
Heat your pan
Place a cast iron skillet or griddle over medium-low heat and lightly grease it with oil.
Soak the bread
Dip the cut sides of the brioche into the egg mixture. Make sure the surface is fully coated.
Cook the egg and bread together
Pour the remaining egg mixture onto the skillet and place the soaked sides of the brioche directly onto the egg.
Lower the heat and gently press the bread to help it bond with the egg.
Toast until golden
Cook slowly until the egg underside is lightly browned and set.
Turn off the heat, flip the bread over, and let the other side warm through (we don’t want it crispy hard).
Finish and serve
Drizzle with kewpie mayo and sriracha.
Sprinkle some chopped coriander.
Combine the slices into a sandwich, cut, and enjoy warm.
Soft brioche loaf...
Don't think these 2 servings are enough for me...
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