Vietnamese · Breakfast
Sunny Side Egg on Baguette (Gluten-Free)
A single fried egg with soft yolk served on toasted gluten-free baguette, finished with fish sauce, scallion, cilantro, fresh chili and cracked pepper. The bread stays crisp, the yolk jiggles softly, and flavors balance salty, savory and fresh herbal notes.
$3
5 minsPrep
7 minsCook
12 minsTotal
EasyLevel
Nutrition per serving
398Calories
17.2gProtein
23.4gFat
30.8gCarbs
1.8gSugar
3.1gFiber
870mgSodium
1084mgChol
10.2gSat Fat
260mgPotassium
75mgCalcium
2.8mgIron
1.2mcgVitamin B12
8mgVitamin C
gluten-free
low-calorie
gluten-free
Instructions
1
Prep
Slice the baguette horizontally, mince the garlic, slice the scallion and chili, and chop the cilantro.
2
Toast
Heat a dry skillet over medium heat and toast both baguette cut sides for 2 minutes until golden and crisp.
3
Fry
Add butter to the skillet over medium-low heat, stir in garlic for 30 seconds, crack the egg in, drizzle fish sauce around edges, and fry for 2–3 minutes until white is set but yolk jiggles.
4
Plate
Set the toasted baguette base on a plate, slide the egg on top, scatter scallion, cilantro and chili over it, crack pepper over, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 99 large eggs
- 22 small gluten-free baguette roll, about 2.8 oz (80g)
- 2 tbsp28g butter
- 2 tsp2 tsp fish sauce
- 22 scallion
- 2 tbsp2 tbsp cilantro
- 11 small chili-fresh
- 2 clove2 clove garlic
- a pinch of black pepper
- 1/2 tsp1/2 tsp vegetable oil for the pan
