Friday, May 24, 2013

Breakfast Banh Mi

Most weekend mornings, I try to be the first to ask the all-important question, "what do you want for breakfast," because I usually don't want to think about it. Mr Minx doesn't want to think about it, either; his most common response is "oatmeal." But this time, he asked first and I had an answer for him. And no, it wasn't "oatmeal."

I wanted a breakfast banh mi.

We had a partial loaf of French bread, a big bunch of fresh cilantro, cucumbers and carrots. A little marinating here, a little egg-frying there, and voila - a superbly flavorful brekkie.

Breakfast Banh Mi

4 teaspoons mayonnaise (Kewpie, preferably)
1/2 teaspoon fish sauce
1/2 teaspoon Sriracha, or to taste
2 tablespoons unseasoned rice wine vinegar
1 teaspoon agave syrup or 1/2 teaspoon superfine sugar
pinch salt
1 3" length of carrot, cut into strips
1 3" chunk of cucumber, peeled, de-seeded, cut into strips
4 large eggs
2 6" long pieces of crusty baguette, sliced lengthwise

In a small bowl, mix together the mayo, fish sauce, and Sriracha. Set aside.

In another bowl, dissolve the sugar or agave syrup in the vinegar. Stir in the salt and add the carrot and cucumber strips. Stir to coat vegetables and set aside.

Cook the eggs to your liking. Over-medium works well - yolks are mostly but not completely set.

Smear the mayo mixture on the inside of the baguettes. Top with two eggs per sandwich, folding the whites to get them to fit. Add slices of cucumber and carrot and a small handful of cilantro.

Makes 2 sandwiches.

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