Breakfast Bahn Mi

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Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 2
Calories: 838kcal

Ingredients

Pickled Vegetables

  • 1 Carrot peeled and cut into fine matchsticks or shaved
  • 1 Daikon radish sliced
  • Salt
  • 1 TBSP Sugar
  • ¼ cup Rice wine vinegar
  • ¼ cup Water

Breakfast Banh Mi

  • 4 strips Bacon
  • 4 Eggs
  • 2 Sub rolls split lengthwise with hinge
  • 2 TBSP Mayonnaise
  • 8 slices Cucumber
  • 4 TBSP Fresh cilantro
  • Salt to taste
  • Black pepper to taste

Pineapple

  • 2 cups Pineapple washed and cut into chunks

OJ

  • 16 oz Orange juice cold
US Customary - Metric

Instructions

  • Prepare all ingredients as described above.
  • Make the pickled vegetables: In a bowl, combine carrot, daikon, salt, and sugar. Toss to coat and let sit for 10 minutes until the liquid is drawn out. Add rice wine vinegar and water. Transfer to a sealed container and let sit at room temperature for 1 hour.
  • Cook the bacon: In a non-stick skillet over medium-low heat, cook bacon until crisp, flipping halfway through. Transfer to a paper towel-lined plate.
  • Cook the eggs: In the same skillet, increase heat to medium-high. Crack eggs into the skillet, then reduce to medium. Spoon the hot bacon fat over the yolks until whites are set and yolks reach desired doneness. Season with salt and black pepper. Remove from heat.
  • Toast the rolls and assemble: Lightly toast the split rolls. Spread mayonnaise on both cut sides. Layer bacon first, then eggs. Add pickled vegetables, cucumber slices, and cilantro. Season with salt and black pepper.
  • Serve: Plate the breakfast banh mi with pineapple and cold orange juice. Enjoy!

Nutrition

Calories: 838kcal | Carbohydrates: 95g | Protein: 26g | Fat: 39g | Saturated Fat: 10g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 362mg | Sodium: 861mg | Potassium: 1369mg | Fiber: 8g | Sugar: 52g | Vitamin A: 6219IU | Vitamin C: 232mg | Calcium: 168mg | Iron: 14mg

Breakfast Bahn Mi

No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Servings 2
Calories 838 kcal

Ingredients
 
 

Pickled Vegetables

  • 1 Carrot peeled and cut into fine matchsticks or shaved
  • 1 Daikon radish sliced
  • Salt
  • 1 TBSP Sugar
  • ¼ cup Rice wine vinegar
  • ¼ cup Water

Breakfast Banh Mi

  • 4 strips Bacon
  • 4 Eggs
  • 2 Sub rolls split lengthwise with hinge
  • 2 TBSP Mayonnaise
  • 8 slices Cucumber
  • 4 TBSP Fresh cilantro
  • Salt to taste
  • Black pepper to taste

Pineapple

  • 2 cups Pineapple washed and cut into chunks

OJ

  • 16 oz Orange juice cold

Instructions
 

  • Prepare all ingredients as described above.
  • Make the pickled vegetables: In a bowl, combine carrot, daikon, salt, and sugar. Toss to coat and let sit for 10 minutes until the liquid is drawn out. Add rice wine vinegar and water. Transfer to a sealed container and let sit at room temperature for 1 hour.
  • Cook the bacon: In a non-stick skillet over medium-low heat, cook bacon until crisp, flipping halfway through. Transfer to a paper towel-lined plate.
  • Cook the eggs: In the same skillet, increase heat to medium-high. Crack eggs into the skillet, then reduce to medium. Spoon the hot bacon fat over the yolks until whites are set and yolks reach desired doneness. Season with salt and black pepper. Remove from heat.
  • Toast the rolls and assemble: Lightly toast the split rolls. Spread mayonnaise on both cut sides. Layer bacon first, then eggs. Add pickled vegetables, cucumber slices, and cilantro. Season with salt and black pepper.
  • Serve: Plate the breakfast banh mi with pineapple and cold orange juice. Enjoy!

Nutrition

Calories: 838kcalCarbohydrates: 95gProtein: 26gFat: 39gSaturated Fat: 10gPolyunsaturated Fat: 11gMonounsaturated Fat: 13gTrans Fat: 0.1gCholesterol: 362mgSodium: 861mgPotassium: 1369mgFiber: 8gSugar: 52gVitamin A: 6219IUVitamin C: 232mgCalcium: 168mgIron: 14mg
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