Fried Egg Bánh Mì

Ingredients for Fried Egg Bánh Mì

• 120ml de mayonesa

• 2 cucharadas de salsa de pescado

• 6 tablespoons unsalted butter, at room temperature

• 8 huevos grandes

• Sal kosher y pimienta negra recién molida

• 4 (6-inch) baguettes, halved lengthwise

• 1/2 English cucumber, seeded and thinly sliced lengthwise into strips

• 2 jalapeños, seeded and cut into rings

• 2 medium carrots, shredded

• 12 coriander sprigs

• Sriracha, for serving (optional)

Preheat the oven to 204°C. In a small bowl, whisk together the mayonnaise and fish sauce.

Heat 1 tablespoon of the butter in a nonstick skillet over medium heat until the foam subsides. Break 2 eggs into the pan. Season them with salt and pepper and reduce the heat to low.

Cook the eggs slowly until the whites are set but the yolks are still runny. Transfer to a plate and keep warm. Repeat the process with 3 more tablespoons of butter and the remaining 6 eggs.

Spread the remaining 2 tablespoons butter on the baguettes. Place the baguettes on a baking sheet and toast in the oven for 10 minutes. Season the cucumber, jalapeños, and carrots with salt and pepper to taste.

To build the bánh mì, spread each baguette half with the fish sauce mayonnaise, then top with 2 eggs, some of the vegetables, a few coriander sprigs, and Sriracha, if desired. Serve immediately.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.