After a very harsh and cold UK winter, I didn’t want to lose any opportunity of getting some sunshine. So here we are in the South of France soaking glorious views of the Côte d’Azur coast and me typing this recipe.

This is a simple breakfast recipe and can be made quite easily with few ingredients. You can use any round bread to make it look like this. I used a gluten free sourdough bread from Marks and Spencer in the UK. We usually carry bread wherever we go as gluten free bread is always not easily available. The remaining ingredients were picked up from a local French supermarket chain.

What you need (for 2 people)

1. 1 round whole bread (normal or gluten free sourdough)
2. 2 eggs – boiled and peeled
3. 2 medium sized potato boiled, peeled and cut into round slices
4. 1 chilli
5. 1 small onion finely chopped
6. 1-2 cloves of garlic finely chopped
7. 1 tomato finely diced into small cubes
8. Butter and olive oil
9. 1 tbsp of curry powder

Procedure:

• Heat some oil in a pan and then add the garlic, onions and chillies. Sauté it for 2 minutes on medium flame and then add the curry powder. Mix it well and let it cook for another 2 minutes. While this is cooking, cut the boiled egg into round slices similar to the potato.
• Add the potato slices to the onion mix and fry them gently. Once they turn brown on one side, turn them over. Our goal is to lightly fry them and not burn them. Once they have been coated with the spice, add the sliced eggs to the mix. Leave it on high heat for a minute and switch it off.
• Take the round bread and slice off the top. Our goal is to make a bowl of the bread so scoop out the middle part of the bread and there should be big hole in the bread. Heat some butter in a frying pan and then add the bread to lightly toast it both sides. Once nice and brown, take it out and serve it on a plate. Fill in the potato egg mixture in the middle and garnish it with some chopped tomatoes and raw onions. Drizzle some olive oil on the top if you wish.

Your open sandwich is ready to eat and share.

Hope you enjoy this recipe. Signing off from the south of France and till the next time, Ciao!