Banh mi breakfast roll with egg
A Vietnamese baguette stuffed with fried egg, quick-pickled carrot and daikon, cucumber, coriander, chilli, and a slick of mayo. Crunchy, fresh, savoury, sharp — breakfast that wakes you up.
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The Method
4 steps-
1
Pickle the veg first. Combine vinegar, sugar, and salt in a bowl, stir to dissolve. Add the carrot and daikon, toss, and leave for 10 minutes. They'll soften and brighten.
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2
Slit the rolls open and warm in a 180°C oven for 4 minutes until crisp on the outside, soft inside.
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3
Melt the butter in a frypan over medium-low. Crack in the eggs, fry sunny-side-up until the whites are set with a wobbly yolk.
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4
Smear the rolls with mayo. Drag the eggs through a teaspoon of soy sauce and lay two in each roll. Top with cucumber, drained pickle, coriander, and chilli. Press gently and eat immediately, holding tight.
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