Breakfast Banh Mi

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Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 2
Calories: 993kcal

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 slices Bacon
  • 4 Eggs
  • 2 Sub rolls
  • 4 TBSP Mayonnaise
  • 8 slices Cucumber
  • 4 TBSP Fresh cilantro

Fruit

  • 2 cups Your choice of fruit prepared accordingly

Orange juice

  • 24 oz Orange juice cold
US Customary - Metric

Instructions

  • Prepare the ingredients per the instructions above.
  • Combine carrots, daikon, salt, and sugar in a small bowl and toss to coat. Stir until the salt and sugar are completely dissolved. Add vinegar and water and transfer to a small, sealable container. Let sit at room temperature until needed. Drain well before using.
  • 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 the whites are firm. Then set aside.
  • 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 fruit and orange juice.

Nutrition

Calories: 993kcal | Carbohydrates: 86g | Protein: 29g | Fat: 59g | Saturated Fat: 15g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 20g | Trans Fat: 0.2g | Cholesterol: 383mg | Sodium: 3421mg | Potassium: 1463mg | Fiber: 6g | Sugar: 45g | Vitamin A: 6368IU | Vitamin C: 210mg | Calcium: 163mg | Iron: 14mg

Breakfast Banh Mi

No ratings yet
Print Recipe Pin Recipe Add to Collection
Prep Time 15 minutes
Cook Time 20 minutes
Servings 2
Calories 993 kcal

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 slices Bacon
  • 4 Eggs
  • 2 Sub rolls
  • 4 TBSP Mayonnaise
  • 8 slices Cucumber
  • 4 TBSP Fresh cilantro

Fruit

  • 2 cups Your choice of fruit prepared accordingly

Orange juice

  • 24 oz Orange juice cold

Instructions
 

  • Prepare the ingredients per the instructions above.
  • Combine carrots, daikon, salt, and sugar in a small bowl and toss to coat. Stir until the salt and sugar are completely dissolved. Add vinegar and water and transfer to a small, sealable container. Let sit at room temperature until needed. Drain well before using.
  • 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 the whites are firm. Then set aside.
  • 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 fruit and orange juice.

Nutrition

Calories: 993kcalCarbohydrates: 86gProtein: 29gFat: 59gSaturated Fat: 15gPolyunsaturated Fat: 19gMonounsaturated Fat: 20gTrans Fat: 0.2gCholesterol: 383mgSodium: 3421mgPotassium: 1463mgFiber: 6gSugar: 45gVitamin A: 6368IUVitamin C: 210mgCalcium: 163mgIron: 14mg
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