Ingredients
Breakfast Banh Mi
- 1 Carrot peeled and cut into fine matchsticks
- 1 Daikon radish peeled and cut into fine matchsticks
- 2 tsp Salt
- 1 TBSP Sugar
- ¼ cup Rice wine vinegar
- ¼ cup Water
- 6 strips Bacon
- 4 Eggs
- 2 Sub rolls or baguettes
- 2 TBSP Mayonnaise
- 8 slices Cucumber
- 4 TBSP Fresh cilantro
Mango
- 1 Mango ripe peeled and diced
Orange Juice
- 16 oz Orange juice cold
Instructions
- Pickled Carrots and Daikon: Combine carrots, daikon, salt, and sugar in a small bowl and toss to coat. Allow to rest for 10 minutes until the liquid has been drawn out of the vegetables and the salt and sugar are completely dissolved. Add vinegar and water and transfer to a small, sealable container. Let it sit at room temperature for 1 hour.
- Cook bacon in a nonstick skillet over medium-low heat until crisp and rendered, flipping once halfway through cooking. Transfer to a paper towel-lined plate (leave bacon grease in the skillet).
- Increase heat to medium-high. Add eggs, immediately reduce heat to medium, and cook, spooning hot bacon fat over egg tops as they cook until set to desired consistency. Transfer eggs to the paper towel-lined plate with bacon.
- Split the bread in half lengthwise, leaving a hinge. Toast bread in the oven or toaster oven until golden brown, about 3 minutes. Spread both sides with mayonnaise. Layer bacon strips along the bottom and top with eggs. Top with pickled carrots, daikon, cucumber slices, and cilantro. Season with salt and black pepper.
- Prepare the mango: peel and dice.
- Serve the breakfast banh mi immediately with mango and orange juice.
Nutrition
Calories: 880kcal | Carbohydrates: 84g | Protein: 29g | Fat: 48g | Saturated Fat: 13g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 17g | Trans Fat: 0.1g | Cholesterol: 377mg | Sodium: 3330mg | Potassium: 1406mg | Fiber: 7g | Sugar: 44g | Vitamin A: 7252IU | Vitamin C: 191mg | Calcium: 158mg | Iron: 14mg
Breakfast Banh Mi
Ingredients
Breakfast Banh Mi
- 1 Carrot peeled and cut into fine matchsticks
- 1 Daikon radish peeled and cut into fine matchsticks
- 2 tsp Salt
- 1 TBSP Sugar
- ¼ cup Rice wine vinegar
- ¼ cup Water
- 6 strips Bacon
- 4 Eggs
- 2 Sub rolls or baguettes
- 2 TBSP Mayonnaise
- 8 slices Cucumber
- 4 TBSP Fresh cilantro
Mango
- 1 Mango ripe peeled and diced
Orange Juice
- 16 oz Orange juice cold
Instructions
- Pickled Carrots and Daikon: Combine carrots, daikon, salt, and sugar in a small bowl and toss to coat. Allow to rest for 10 minutes until the liquid has been drawn out of the vegetables and the salt and sugar are completely dissolved. Add vinegar and water and transfer to a small, sealable container. Let it sit at room temperature for 1 hour.
- Cook bacon in a nonstick skillet over medium-low heat until crisp and rendered, flipping once halfway through cooking. Transfer to a paper towel-lined plate (leave bacon grease in the skillet).
- Increase heat to medium-high. Add eggs, immediately reduce heat to medium, and cook, spooning hot bacon fat over egg tops as they cook until set to desired consistency. Transfer eggs to the paper towel-lined plate with bacon.
- Split the bread in half lengthwise, leaving a hinge. Toast bread in the oven or toaster oven until golden brown, about 3 minutes. Spread both sides with mayonnaise. Layer bacon strips along the bottom and top with eggs. Top with pickled carrots, daikon, cucumber slices, and cilantro. Season with salt and black pepper.
- Prepare the mango: peel and dice.
- Serve the breakfast banh mi immediately with mango and orange juice.
Nutrition
Calories: 880kcalCarbohydrates: 84gProtein: 29gFat: 48gSaturated Fat: 13gPolyunsaturated Fat: 12gMonounsaturated Fat: 17gTrans Fat: 0.1gCholesterol: 377mgSodium: 3330mgPotassium: 1406mgFiber: 7gSugar: 44gVitamin A: 7252IUVitamin C: 191mgCalcium: 158mgIron: 14mg
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