Fry

Bánh Mì-Inspired Breakfast Sandwich

August 17, 2014
Author Notes

The name kind of says it all. Because pork belly is so much like bacon (actually, it's where bacon begins), I was inspired to try making a bánh mì with bacon. And from there I kept going in a more breakfasty direction, adding an egg and using an English muffin (gasp! But it's good!) instead of a baguette. —fiveandspice

  • Makes 1 sandwich (just scale up to make more than 1!)
Ingredients
  • Bánh Mì-Inspired Breakfast Sandwich
  • 1 tablespoon mayonnaise
  • 1 teaspoon Sriracha
  • 1 teaspoon miso
  • 1 toasted English muffin
  • 2 pieces cooked bacon (preferably Sriracha Maple Bacon: https://food52.com/recipes...)
  • Bacon grease or butter for frying the egg
  • 1 large egg
  • Salt and pepper
  • Pickled veggies (see below)
  • 1 handful chopped cilantro
  • Pickled Veggies (makes enough for a few sandwiches)
  • 1 very large carrot, washed and julienned
  • 1/2 English cucumber, washed and julienned.
  • 1/2 daikon radish, washed and julienned (if you can't find daikon, you can use a couple thinly sliced regular radishes)
  • 1/2 cup rice vinegar
  • 2 tablespoons sugar
  • 1/2 tablespoon sea salt
In This Recipe
Directions
  1. Bánh Mì-Inspired Breakfast Sandwich
  2. Stir together the mayonnaise, sriracha, and miso, then spread as much as you want to use (ie. a generous smear!) on your toasted English muffin. Cut the two pieces of bacon in half and layer them onto the muffin (cutting the bacon in half is not necessary, but it makes it fit the muffin better.)
  3. Use either bacon grease or a bit of butter to fry the egg -- with a pinch each of salt and pepper -- to your liking, then put this on top of the bacon. Add pickled veggies and cilantro to taste, close up the sandwich, and go to town!
  1. Pickled Veggies (makes enough for a few sandwiches)
  2. Put the carrot, cucumber, and radish into a bowl. Put the vinegar, sugar, and salt in a small saucepan. Bring just to a boil, stirring to dissolve the salt and sugar. Take off the heat and pour over the vegetables. Toss the vegetables, then refrigerate them. Let them rest at least 30 minutes (stirring occasionally) before using. These will keep in an airtight container in the fridge for a couple weeks.

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Review
I like to say I'm a lazy iron chef (I just cook with what I have around), renegade nutritionist, food policy wonk, and inveterate butter and cream enthusiast! My husband and I own a craft distillery in Northern Minnesota called Vikre Distillery (www.vikredistillery.com), where I claimed the title, "arbiter of taste." I also have a doctorate in food policy, for which I studied the changes in diet and health of new immigrants after they come to the United States. I myself am a Norwegian-American dual citizen. So I have a lot of Scandinavian pride, which especially shines through in my cooking on special holidays. Beyond loving all facets of food, I'm a Renaissance woman (translation: bad at focusing), dabbling in a variety of artistic and scientific endeavors.