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
- 4 TBSP Mayonnaise
- 8 slices Cucumber
- 4 TBSP Fresh cilantro
- Salt to taste
- Black pepper to taste
Fruit
- 2 cups Melon cubed (choice of cantaloupe, honeydew, or watermelon)
Orange Juice
- 16 oz Orange juice
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 sit at room temperature for 20 minutes.
- Cook bacon in a nonstick skillet over medium-low heat on both sides until crisp and rendered. Transfer to a paper towel-lined plate (leave bacon grease in the skillet).
- Add eggs to the skillet and cook until the whites are firm. Then remove from the heat.
- Split the roll 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 pepper.
- Serve immediately with melon and orange juice.
Nutrition
Calories: 2005kcal | Carbohydrates: 175g | Protein: 60g | Fat: 118g | Saturated Fat: 30g | Polyunsaturated Fat: 37g | Monounsaturated Fat: 39g | Trans Fat: 0.3g | Cholesterol: 765mg | Sodium: 6917mg | Potassium: 3281mg | Fiber: 15g | Sugar: 96g | Vitamin A: 28285IU | Vitamin C: 373mg | Calcium: 381mg | Iron: 29mg
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
- 4 TBSP Mayonnaise
- 8 slices Cucumber
- 4 TBSP Fresh cilantro
- Salt to taste
- Black pepper to taste
Fruit
- 2 cups Melon cubed (choice of cantaloupe, honeydew, or watermelon)
Orange Juice
- 16 oz Orange juice
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 sit at room temperature for 20 minutes.
- Cook bacon in a nonstick skillet over medium-low heat on both sides until crisp and rendered. Transfer to a paper towel-lined plate (leave bacon grease in the skillet).
- Add eggs to the skillet and cook until the whites are firm. Then remove from the heat.
- Split the roll 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 pepper.
- Serve immediately with melon and orange juice.
Nutrition
Calories: 2005kcalCarbohydrates: 175gProtein: 60gFat: 118gSaturated Fat: 30gPolyunsaturated Fat: 37gMonounsaturated Fat: 39gTrans Fat: 0.3gCholesterol: 765mgSodium: 6917mgPotassium: 3281mgFiber: 15gSugar: 96gVitamin A: 28285IUVitamin C: 373mgCalcium: 381mgIron: 29mg
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