Sheet-Pan Banh Mi Eggs
Crispy baguette, charred Vietnamese pâté sausage, jammy eggs, and quick-pickled vegetables on one sheet pan in 25 minutes. A viral-worthy breakfast-dinner hybrid.
- Total time
- 25 min
- Servings
- 2
- Calories
- 580
- Protein
- 22g
Ingredients
- 6 oz Vietnamese pâté sausage (gio lua)
- 1 small (8-10 inches) baguette
- 4 whole large eggs
- ½ cup (julienned) daikon radish
- ½ cup (julienned) carrot
- 3 tbsp white vinegar
- ¼ cup (chopped) fresh cilantro
- 2 tbsp mayonnaise
Instructions
- 1
Toss daikon and carrot with vinegar, 1 tbsp water, and a pinch of salt. Let sit while you prep.
- 2
Slice sausage 1/4-inch thick. Cut baguette in half lengthwise and scoop out a shallow well from the crumb side.
- 3
Arrange sausage slices and baguette halves (crumb-side down) on a sheet pan. Roast at 450°F for 8 minutes until bread crisps and sausage browns.
- 4
Push sausage aside. Crack eggs into the wells of the baguette. Drizzle with olive oil and season with salt and pepper.
- 5
Roast 6–8 minutes more until egg whites set but yolks still jiggle slightly.
- 6
Spread mayo on baguette. Top with pickled vegetables, cilantro, and sausage slices. Serve hot from the pan.
Tools you’ll need
- sheet pan (half-size)
- oven
- sharp knife
- cutting board
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