Saigon Fried Egg Breakfast Sandwich — Banh Mi Op La
Saigon breakfast baguette stuffed with two fried eggs over pork pate, mayonnaise, pickled carrot and daikon, cucumber spears, cilantro, and sliced jalapeno, finished with a splash of Maggi seasoning and black pepper to taste.
Vietnamese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Peel carrots and daikon, slice into matchsticks, toss with rice vinegar, sugar, and salt; let sit 10 minutes until glossy. Slice cucumbers into spears and jalapenos into rings. Split both baguettes lengthwise.
Toast
Heat a dry pan over medium heat 90 seconds until hot. Lay both baguette halves cut-side down in batches or use a large pan, toast 90 seconds per batch until lightly marked and crust crisps.
Fry
Heat oil in a large skillet over medium-high 90 seconds until shimmering. Crack all 4 eggs in, drop to medium-low, cover 3–4 minutes until whites set firm with crispy edges and yolks remain runny.
Stuff
Spread pate on bottom baguette halves and mayonnaise on top halves off the heat. Carefully slide 2 eggs onto each pate base without breaking yolks. Layer drained pickles, cucumber, jalapeno, and cilantro over eggs on each sandwich.
Plate
Splash Maggi seasoning over eggs on each sandwich, dust with black pepper, press tops down to break yolks slightly, slice diagonally, and serve immediately while bread is crisp.
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