Crispy Banh Mi Egg Sandwich
A Vietnamese-inspired egg and pork banh mi with crispy baguette, pickled veggies, and a garlicky mayo. Ready in 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 22g
Ingredients
- 4 oz Vietnamese pâté or store-bought ham
- 4 large Eggs
- 1 half, 8-inch piece Baguette (day-old or fresh)
- 3 tbsp Mayonnaise
- ½ cup Pickled daikon and carrot (banh mi mix)
- 2 tbsp Fresh cilantro, chopped
- ½ piece Jalapeño, sliced thin
- 1 clove Garlic, minced
Instructions
- 1
Stir mayo with minced garlic and set aside.
- 2
Heat a skillet over medium. Cook pâté or ham until edges curl, ~2 minutes per side. Transfer to a plate.
- 3
Crack eggs into the skillet, season with salt and pepper. Cook until whites set but yolks still jiggle, ~3 minutes.
- 4
Split the baguette lengthwise. Toast cut side in the skillet (where the eggs were) until golden, ~90 seconds.
- 5
Spread garlic mayo on both cut sides. Layer with pâté, eggs, pickled veggies, cilantro, and jalapeño.
- 6
Press gently, slice in half, and serve immediately.
Tools you’ll need
- 12-inch nonstick or cast-iron skillet
- cutting board
- knife
- small bowl
- spoon
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