Vietnamese Egg Sandwich
A crispy baguette filled with fluffy scrambled eggs, ham, tangy pickled vegetables, fresh herbs, and a swipe of mayonnaise. This quick and satisfying sandwich brings the flavors of a Vietnamese bánh mì to your weeknight dinner.
- Total time
- 30 min
- Servings
- 2
- Calories
- 520
- Protein
- 28g
Ingredients
- 1 loaf baguette
- 4 large eggs
- 4 slices ham
- 1 medium carrot
- ½ cup daikon radish
- 2 tbsp rice vinegar
- 2 tbsp mayonnaise
- ¼ cup fresh cilantro
Instructions
- 1
Thinly slice the 1 carrot and 1/2 cup daikon into matchsticks. In a small bowl, toss with 2 tbsp rice vinegar and a pinch of salt; set aside to pickle while you prepare the rest.
- 2
Slice the 1 baguette lengthwise, leaving one side attached. Spread 2 tbsp mayonnaise on both cut sides.
- 3
In a bowl, beat the 4 eggs with a pinch of salt and pepper. Heat a nonstick skillet over medium heat, add the eggs, and scramble until just set but still soft, about 2-3 minutes.
- 4
Warm the 4 ham slices in the same skillet over medium heat for 1 minute per side, until lightly browned.
- 5
Layer the scrambled eggs, ham, pickled carrot and daikon, and 1/4 cup cilantro inside the baguette. Close the sandwich and press gently.
- 6
Toast the assembled sandwich in a dry skillet over medium heat for 2-3 minutes per side, until the bread is crispy and golden. Serve warm.
- 7
Slice in half and enjoy immediately.
Tools you’ll need
- Chef's knife
- Cutting board
- Small bowl
- Nonstick skillet
- Spatula
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