Vietnamese · Brunch
Saigon Breakfast Egg Skillet
Op La Banh Mi
Saigon breakfast skillet of two sunny-side eggs cooked with sliced cha lua, served sizzling in the pan with a baguette to mop up the runny yolks, finished with cucumber, tomato, scallion, soy-Maggi sauce, and sliced jalapeno.
$
5 minsPrep
10 minsCook
15 minsTotal
EasyLevel
Nutrition per serving
520Calories
28gProtein
24gFat
48gCarbs
5gSugar
3gFiber
850mgSodium
185mgChol
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Instructions
1
Prep
Slice tomatoes into 1cm rounds, cucumbers into thin spears, scallions thinly, and jalapenos into rings. Whisk soy sauce, Maggi, sugar, and 2 tsp warm water 30 seconds until sugar dissolves clear. Split baguettes lengthwise.
2
Fry
Heat oil in a large heavy skillet over medium-high 90 seconds until shimmering. Lay cha lua slices in 1 to 2 minutes until edges crisp deep gold, push to one side.
3
Sear
Crack eggs into the cleared half of the skillet. Cook over medium-low heat 4 minutes covered with a lid until whites set firm with crispy lacy edges and yolks remain runny when pierced at the centre.
4
Toast
While eggs cook, place baguette halves cut-side down in a separate dry pan over medium 2 minutes until the crust crisps and bread warms through. Toast in batches if needed.
5
Plate
Slide skillet off heat 1 minute. Divide the hot skillet contents between two plates, lay tomato and cucumber around the eggs on each, scatter scallion, jalapeno, cilantro, and black pepper over the top, splash soy-Maggi sauce, and serve baguette for mopping yolks.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 4 large eggs
- 120g (4.2 oz) cha lua
- 2 banh mi baguettes
- 200g (7.1 oz) ripe tomato
- 120g (4.2 oz) cucumber
- 40g (1.4 oz) scallion
- 2 tbsp light soy sauce
- 2 tsp Maggi seasoning sauce
- 1 tsp granulated sugar
- 2 tbsp neutral oil
- 1 tsp ground black pepper
- 1 tsp fine sea salt
- 2 fresh jalapenos
- 16g (small handful) cilantro