Egg Banh Mi

Servings3

Time to Cook15 minutes

Time to Prepare30 minutes

Recipe developed for BC Egg by M for Mai

For this classic sandwich you’ll want to plan ahead! The pickled veg need a 24 hour head start, but once they’re ready the rest of your banh mi is ready in minutes!

Ingredients

1 baguette loaf, cut into three equal sections
3 eggs
handful of cilantro
mayo (Japanese may or kewpie brand mayo works well)
Vietnamese paté
half cucumber

Pickled Veggies

1 carrot
half a daikon
1/2 cup sugar
2 cups water
1 cup vinegar

Instructions

Pickled Veggies

Make 24 hrs ahead.

Cut carrots and daikon into matchstick size pieces. Place into airtight glass jar.
In a saucepan bring water to a simmer. Stir in vinegar and sugar and mix until sugar disolves.
Pour water, vinegar and sugar into jar, over veggies. Seal, and refrigerate overnight.

Sandwich

Heat skillet to medium heat and cook 3 eggs (over easy or Sunnyside up) to your preference.
Place eggs aside to cool.
Toast up baguettes.
Assemble your banh mi: spread mayo and Vietnamese paté on each side of the baguette. Place your egg on the baguette and layer with pickled veggies, cilantro and cucumber. Enjoy!