Vietnamese · Brunch
Sunny Side Egg on Baguette (High-Protein)
Vietnamese-style open baguette topped with sunny side eggs, seared lean pork, and pickled daikon and carrot slaw, finished with cilantro and a soy drizzle. Cooked egg whites edge crisp while yolks stay runny, layered over a black bean and lentil ragout that adds body, fibre, and substantial protein.
$4
12 minsPrep
15 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
733Calories
57.8gProtein
28.6gFat
62.5gCarbs
9.8gSugar
11.2gFiber
1380mgSodium
732mgChol
7.4gSat Fat
1020mgPotassium
150mgCalcium
7.4mgIron
2.8mcgVitamin B12
15mgVitamin C
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Julienne daikon and carrot, toss in a bowl with rice vinegar and sugar, and set aside to quick-pickle while cooking.
2
Simmer
Warm the black beans and lentils in a small saucepan over medium-low heat for 3 minutes, stirring occasionally, until heated through.
3
Sauté
Heat vegetable oil in a nonstick skillet over medium-high heat and cook ground pork for 4 to 5 minutes, breaking it up, until no longer pink.
4
Fry
Push pork to one side, crack all four eggs into the cleared space, and fry over medium-low heat for 3 to 4 minutes until whites are set and yolks jiggle.
5
Plate
Split baguette lengthwise, spread mayonnaise on cut sides, spoon warm bean mixture along base, lay pork over beans, slide eggs on top, scatter pickled vegetables and scallion over eggs, drizzle fish sauce and soy sauce, finish with cilantro and black pepper, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 88 eggs (200g)
- 22 small baguette, 3.5 oz (200g)
- 5.2 oz150g lean ground pork
- 2/3 cup160g cooked black beans
- 1/2 cup90g cooked brown lentils
- 1/2 cup60g daikon
- 1/2 cup60g carrot
- 2 tbsp2 tbsp rice vinegar
- 2 tsp2 tsp sugar-white
- 2 tsp2 tsp fish-sauce
- 1 tsp1 tsp soy-sauce
- 2 tsp2 tsp vegetable-oil
- 22 scallion
- 4 tbsp4 tbsp cilantro
- 2 tsp2 tsp mayonnaise
- black-pepper, a pinch
