Vietnamese · Breakfast
Sunny Side Egg on Baguette
A single sunny side up egg on toasted baguette, finished with butter and soy-seasoning sauce drizzled over the yolk. Served Vietnamese street-breakfast style with quick-pickled daikon and carrot, fresh cucumber, cilantro, and chili.
$3
8 minsPrep
5 minsCook
13 minsTotal
EasyLevel
Nutrition per serving
445Calories
19.8gProtein
23.5gFat
38.2gCarbs
6.9gSugar
3.1gFiber
1005mgSodium
414mgChol
7.4gSat Fat
420mgPotassium
110mgCalcium
3.8mgIron
1.2mcgVitamin B12
12mgVitamin C
vegetarian
low-calorie
rich-umami
all-time-classics
breakfast
vegetarian
Instructions
1
Prep
Julienne daikon and carrot, toss with rice vinegar and sugar, set aside five minutes to quick-pickle.
2
Saute
Warm vegetable oil in small pan over low heat, add scallion and cook one minute until fragrant, remove from heat.
3
Toast
Split baguette half and toast cut-side down in dry skillet over medium heat two minutes until golden and crisp.
4
Fry
Melt butter in nonstick skillet over medium-low heat, crack in egg and fry two to three minutes until whites set and yolk remains jammy.
5
Plate
Lay toasted baguette on plate, slide fried egg on top, scatter pickled vegetables, cucumber, cilantro and chili over egg, drizzle with soy sauce and scallion oil, finish with black pepper.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 88 large eggs
- 120g120g baguette
- 2 tsp2 tsp butter
- 2 tsp2 tsp soy sauce
- 4 tbsp4 tbsp scallion
- 2 tbsp2 tbsp vegetable oil
- 40g40g daikon
- 30g30g carrot
- 2 tsp2 tsp rice vinegar
- 1/2 tsp1/2 tsp sugar
- 66 cucumber slices
- 2 tbsp2 tbsp cilantro
- 2 tsp2 tsp chili
- pinch of black pepper
