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.
Vietnamese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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.
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.
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.
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.
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.
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