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There’s nothing an egg can’t crack. #CrackItWithAnEgg
Yield 2
Prep time
5 MinCook time
5 MinTotal time
10 MinBánh Mì Trứng ốp la | Crispy Fried Egg Banh Mi
I'm sure you've had a banh mi, but have you had it with an Asian-style crispy fried egg? Asian-Style Fried Eggs are my go-to solution to hacking everyday meals. Specifically, it's (low-prep, and low-cost) and makes a perfect on-the-go Breakfast Banh Mi. How can you go wrong with an egg that is crispy around the edges; with an unadulterated creamy but runny yolk? Then placed in between a crumbly baguette; loaded Maggi, mayo, pate, and Vietnamese pickles; with an egg yolk that will ooze upon the first bite.
Ingredients
The Banh Mi
The Banh Mi Pickles
Instructions
How to Fry an "Asian-Style" Crispy Egg
- Heat the frying pan over medium-high heat until it the oil starts to shimmer.
- Once the oil is hot, crack an egg into the middle of the pan.
- Season the egg with a pinch of salt.
- Fry the egg until the egg forms a crispy golden edge
- Remove the egg from the wok.
- Drain the egg on a paper towel to remove any excess oil.
- Set aside on a plate.
Assemble
- Split open banh mi along the side. Make sure to leave a hinge that will allow you to butterfly the roll.
- Toast the banh mi roll for 5 minutes at 400 ℉
- Remove the la Mie (inner, white part) if the bread is dense. You need to remove it to make room for the sandwich garnishes. If you don't, all of your banh mi ingredients will ooze out. Leave la Mie on a sheet pan to make bread crumbs for another recipe.
- Smear 1 tbsp. of Kewpie mayo on one side, in the banh mi roll.
- Smear 2 oz. of Pâté de Campagne on the other side, in the banh mi roll.
- Place the fried egg on the mayo side.
- Season the egg with a pinch of ground black pepper and Maggi seasoning.
- Garnish the Pâté with cucumber, banh mi pickles, and cilantro sprigs.
- Serve the sandwich open-face.
