Celebrity Sandwich with Jo Barrett

In episode four of Celebrity Sandwich, make a Curried egg baguette with Jo Barrett.

Jo Barrett celebrity sandwich profile image

Celebrity Sandwich

Watch some of your favourite chefs whip up a sandwich in their own kitchen - and follow along to make it yourself!


Duration
9 minutes

"I love curried egg sandwiches. My Nan would take us to the movies as kids when we were on school holidays.

We’d walk straight past the popcorn bar into the cinema, the movie would start, and Nan would pull out the curried egg sandwiches for us to eat while we watched the movie, followed by the apricot slice. I’m pretty sure I was eating an egg sandwich when I first saw The Little Mermaid."

Curried egg baguette

Ingredients

  • 4 large free-range eggs, at room temperature (see tip)
  • 1 dill pickle, diced (enough for about 2.5 tbsp of diced pickle)
  • 1 shallot, finely chopped (enough for 1.5 tbsp of chopped shallot)
  • 1 handful of flat-leaf parsley leaves, washed and finely chopped
  • 5 tbsp mayonnaise
  • 1 heaped tspn curry powder (I’ve used Keen’s)
  • Juice of half a lemon
  • Salt and pepper, for seasoning
  • Hot sauce to taste
  • 2 baguettes or 8 slices of bread
  • Butter at room temperature for spreading
  • Salad leaves of your choice – I like curly endive, radicchio, butter lettuce and alfalfa sprouts

Method

  1. To boil the eggs, bring a small pot of water to a rolling boil over high heat. With a spoon, gently place the eggs into the boiling water, turn heat down to a simmer and cook the eggs for 8 minutes. Refresh the eggs directly into cold water to stop the cooking process as soon as take them out of the pot. Once they’re cool enough to handle, peel the eggs and dice them.
  2. Place the mayonnaise, curry powder, hot sauce and lemon juice in a small bowl. Stir to combine then add the diced pickle, shallot, and parsley. Taste for seasoning, adding more salt, pepper, hot sauce or lemon juice as you like, then fold through the diced boiled egg.
  3. Slice the baguette into two pieces, and then in half lengthways, cutting almost but not quite all the way though on one side to keep the halves attached on the long side. Fold the baguette open, flatten it out to expose the crumb and butter it liberally. Place a layer of lettuces onto the bottom half of the baguette and lightly season it with salt. Spoon a layer of egg mix over the lettuce. Close over your baguette and enjoy.

Top tips

Why use room-temperature eggs? Eggs that are cold straight from the fridge are more likely to crack when they’re put in in boiling water.

For a crunchier sandwich, I like adding crisp-fried shallots (you can make these yourself or buy them from Asian grocers) and/or slices of breakfast radish (great fun to grow at home).

For something a little fancier, I like to add Yarra Valley salmon caviar. Some thinly sliced spring onion is a welcome addition either way.

About Jo Barrett

Jo Barrett has been the co-executive chef at Oakridge Estate in the Yarra Valley for the last five years, coming to the role with experience as varied as Joost Bakker's zero-waste restaurant Brothl, baking at Tivoli Road Bakery, work at MoVida and around the world everywhere from New Zealand and Canada to Brazil.

She's all about produce-driven cooking, which has led her to explore a great variety of techniques and methods of preservation, and she has put these interests onto the printed page with Have a Go, a magazine she began publishing in mid-2020 with photographer Jana Langhorst.

Jo’s next project is moving with her chef partner, Matt Stone, into the Greenhouse Future Food Systems project, a self-sustaining urban farm – a house that grows its own food – in Federation Square, in late 2020.

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