Ingredients
Pickled Vegetables
- 1 Carrot peeled and cut into fine matchsticks or shaved
- 1 Daikon radish sliced
- 2 tsp Salt
- 1 tsp Sugar
- ¼ cup Rice wine vinegar
- ¼ cup Water
Breakfast Banh Mi
- 4 strips Bacon
- 4 Eggs
- 2 Whole wheat rolls split lengthwise with hinge
- 2 TBSP Mayonnaise
- 8 slices Cucumber
- 4 TBSP Fresh cilantro
- Salt to taste
- Black pepper to taste
Yogurt with Fruit and Honey Drizzle
- 2 cups Greek yogurt
- 1 cup Mixed fruit berries, sliced banana, or mango
- 2 tsp Honey
Coffee
- Coffee brewed
- Creamer optional
- Sweetener optional
Instructions
- Prepare all ingredients as listed.
- Make the pickled vegetables. In a bowl, combine carrot, daikon radish, salt, and sugar. Toss well and let sit for 10 minutes until the vegetables release liquid. Add rice wine vinegar and water, stir, and set aside to pickle while preparing the remaining items.
- In a nonstick skillet over medium low heat, cook bacon until crisp, turning occasionally. Transfer to a paper towel lined plate.
- In the same skillet, cook the eggs. Crack eggs into the pan and cook until the whites are set and the yolks reach desired doneness. Season with salt and black pepper. Remove from heat.
- Lightly toast the split whole grain sub rolls. Spread mayonnaise on the cut sides. Layer bacon, then eggs, followed by pickled vegetables, cucumber slices, and fresh cilantro. Season lightly with salt and black pepper.
- Divide the Greek yogurt between two bowls. Top with mixed fruit and drizzle with honey.
- Brew coffee according to your preferred method and add creamer or sweetener if desired.
- Serve the breakfast banh mi with the yogurt and fruit and coffee.
Nutrition
Calories: 794kcal | Carbohydrates: 64g | Protein: 44g | Fat: 40g | Saturated Fat: 11g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 372mg | Sodium: 3175mg | Potassium: 1199mg | Fiber: 7g | Sugar: 37g | Vitamin A: 6036IU | Vitamin C: 43mg | Calcium: 388mg | Iron: 5mg
Breakfast Banh Mi
Ingredients
Pickled Vegetables
- 1 Carrot peeled and cut into fine matchsticks or shaved
- 1 Daikon radish sliced
- 2 tsp Salt
- 1 tsp Sugar
- ¼ cup Rice wine vinegar
- ¼ cup Water
Breakfast Banh Mi
- 4 strips Bacon
- 4 Eggs
- 2 Whole wheat rolls split lengthwise with hinge
- 2 TBSP Mayonnaise
- 8 slices Cucumber
- 4 TBSP Fresh cilantro
- Salt to taste
- Black pepper to taste
Yogurt with Fruit and Honey Drizzle
- 2 cups Greek yogurt
- 1 cup Mixed fruit berries, sliced banana, or mango
- 2 tsp Honey
Coffee
- Coffee brewed
- Creamer optional
- Sweetener optional
Instructions
- Prepare all ingredients as listed.
- Make the pickled vegetables. In a bowl, combine carrot, daikon radish, salt, and sugar. Toss well and let sit for 10 minutes until the vegetables release liquid. Add rice wine vinegar and water, stir, and set aside to pickle while preparing the remaining items.
- In a nonstick skillet over medium low heat, cook bacon until crisp, turning occasionally. Transfer to a paper towel lined plate.
- In the same skillet, cook the eggs. Crack eggs into the pan and cook until the whites are set and the yolks reach desired doneness. Season with salt and black pepper. Remove from heat.
- Lightly toast the split whole grain sub rolls. Spread mayonnaise on the cut sides. Layer bacon, then eggs, followed by pickled vegetables, cucumber slices, and fresh cilantro. Season lightly with salt and black pepper.
- Divide the Greek yogurt between two bowls. Top with mixed fruit and drizzle with honey.
- Brew coffee according to your preferred method and add creamer or sweetener if desired.
- Serve the breakfast banh mi with the yogurt and fruit and coffee.
Nutrition
Calories: 794kcalCarbohydrates: 64gProtein: 44gFat: 40gSaturated Fat: 11gPolyunsaturated Fat: 11gMonounsaturated Fat: 15gTrans Fat: 0.1gCholesterol: 372mgSodium: 3175mgPotassium: 1199mgFiber: 7gSugar: 37gVitamin A: 6036IUVitamin C: 43mgCalcium: 388mgIron: 5mg
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