A riff on a banh mi, this hearty breakfast sandwich combines eggs, pickled veggies, pate and a Sriracha and fish sauce-infused mayo, all piled on toasted Kaiser rolls.
| Level: | Easy |
| Total: | 30 min |
| Prep: | 5 min |
| Cook: | 25 min |
| Yield: | 4 servings |
Ingredients
- 4 kaiser rolls, split open
- 1 carrot, thinly sliced
- 1 Persian cucumber, thinly sliced
- 1 tablespoon seasoned rice vinegar, plus more for the chips
- 1 tablespoon fish sauce
- 3 tablespoons mayonnaise
- 2 to 3 teaspoons Sriracha (Asian chile sauce), plus more for the chips
- 8 large eggs
- 4 ounces country pate or liverwurst
- 1 tablespoon vegetable oil
- 1/2 cup fresh basil
- Potato chips, for serving
Instructions
- Preheat the oven to 375 degrees F. Wrap each roll in foil and bake until crisp on the outside, about 15 minutes.
- Meanwhile, toss the carrot, cucumber, vinegar and 2 teaspoons fish sauce in a bowl; set aside, stirring occasionally, 10 minutes. Combine the mayonnaise, Sriracha and the remaining 1 teaspoon fish sauce in a small bowl. Beat the eggs in a medium bowl.
- Unwrap the rolls; spread the bottom buns with the mayonnaise mixture and top with the pate.
- Heat the vegetable oil in a large nonstick skillet over medium heat. Add the eggs and cook, stirring, until just set, about 3 minutes; divide among the rolls. Add the basil and carrot-cucumber salad to the sandwiches and drizzle with some of the vinegar mixture from the salad bowl. Serve with potato chips; sprinkle the chips with vinegar and drizzle with Sriracha.
Nutrition Facts
| Calories | 525 calorie |
| Total Fat | 30 grams |
| Saturated Fat | 8 grams |
| Cholesterol | 467 milligrams |
| Sodium | 1218 milligrams |
| Carbohydrates | 39 grams |
| Dietary Fiber | 3 grams |
| Protein | 22 grams |