This spin on the classic breakfast sandwich takes inspiration from banh mi, a French-influenced Vietnamese sandwich. While banh mi can be made with a variety of fillings, bacon and egg is not traditional. This version does include do chua, the pickled daikon and carrot that’s typical of a banh mi, but it’s a quick version and gets a kick of heat from jalapeño.
| Level: | Easy |
| Total: | 40 min |
| Active: | 40 min |
| Yield: | 4 servings |
Ingredients
- 1 cup shredded carrots
- 1 cup shredded peeled daikon radish
- 1 jalapeño pepper, thinly sliced (remove seeds for less heat)
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- Kosher salt and freshly ground pepper
- 6 slices bacon
- 4 6-inch crusty French bread rolls, split open
- 1/2 English cucumber, thinly sliced lengthwise
- 8 large eggs
- 1 cup fresh cilantro
Instructions
- Preheat the broiler. Toss the carrots, daikon, jalapeño, vinegar, sugar, 1 teaspoon salt and a few grinds of pepper in a medium bowl; set aside.
- Cook the bacon in a large nonstick skillet over medium-high heat, turning, until crisp, 6 to 8 minutes. Remove to a plate. Arrange the rolls cut-side up on a baking sheet. Drizzle the bottom halves with some of the bacon drippings; reserve the skillet. Broil the rolls until golden, 1 to 2 minutes. Top with the cucumber slices. Halve the bacon slices and divide among the rolls.
- Heat the reserved skillet with any remaining drippings over medium-high heat. Working in batches, crack in the eggs and cook until the whites are crisp around the edges and the yolks are still runny, about 5 minutes. Season with salt and pepper. Divide among the roll halves.
- Add the cilantro to the pickled vegetable mixture and toss. Top each sandwich with some of the pickled vegetables and their juices.
Nutrition Facts
| Calories | 600 |
| Total Fat | 29 grams |
| Saturated Fat | 9 grams |
| Cholesterol | 400 milligrams |
| Sodium | 1440 milligrams |
| Carbohydrates | 57 grams |
| Dietary Fiber | 4 grams |
| Protein | 27 grams |
| Sugar | 14 grams |
| Calories | 600 |
| Total Fat | 29 grams |
| Saturated Fat | 9 grams |
| Cholesterol | 400 milligrams |
| Sodium | 1440 milligrams |
| Carbohydrates | 57 grams |
| Dietary Fiber | 4 grams |
| Protein | 27 grams |
| Sugar | 14 grams |