Best Breakfast Banh Mi Sandwich With Eggs And Sausage Recipes

FRIED EGG BáNH Mì

Fried Egg Bánh Mì image

So much flavor emerges from a very modest list of ingredients-eggs, vegetables, herbs, hot sauce, mayonnaise, and fish sauce.

Provided by Chris Shepherd

Categories Breakfast Sandwich Egg Cilantro Mayonnaise Jalapeño Peanut Free Tree Nut Free

Yield 4 servings

Number Of Ingredients 11

Ingredients

1/2 cup mayonnaise
2 tablespoons fish sauce
6 tablespoons unsalted butter, at room temperature
8 large eggs
Kosher salt and freshly ground black pepper
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 cilantro sprigs
Sriracha, for serving (optional)

Steps:

Preheat the oven to 400°F. 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 cilantro sprigs, and Sriracha, if desired. Serve immediately.

SAUSAGE BANH MI SANDWICH

Sausage Banh Mi Sandwich image

Provided by Adam Gertler

Categories main-dish

Time 3h

Yield 3 sandwiches

Number Of Ingredients 24

Ingredients

2 pounds pork shoulder
4 ounces ice cubes
22 grams salt
1/2 teaspoon black pepper
1/2 teaspoon allspice
1/4 teaspoon nutmeg
1 teaspoon dried thyme
2 cloves garlic
12 cornichons, finely chopped
8 ounces smoked ham steak, finely chopped
2 chicken livers
1 egg plus 1 yolk
2 tablespoons cornichon juice
1 clove garlic, minced
1 teaspoon salt
2 cups olive oil
2 teaspoons yellow mustard
1 carrot, julienned
1 red onion, julienned
1 bunch parsley, leaves picked
1/4 cup cornichon juice
Pinch salt, to taste
1 French baguette, ends trimmed, cut into thirds and split
2 tablespoons butter

Steps:

For the sausage loaf: Cube the pork shoulder and place it on parchment in the freezer for 10 minutes.
In a food processor, process the ice cubes with the salt, pepper, allspice, nutmeg, thyme and garlic. Slowly add the pork to the food processor and pulse until a chunky farce is achieved. (The temperature should not exceed 40 degrees F. during mixing.)
Fold the cornichons and ham into mixture sausage mixture.
Place 24 inches of plastic wrap on a work surface. Place the farce in the center of the plastic and roll into an 18-inch log. Twist and tie the ends of the plastic and poach the farce at 185 degrees F until the internal temp reaches 152 degrees F. Immerse the sausage loaf in an ice bath and allow to cool.
For the liver pate: Sear the chicken livers until cooked to medium but still very pink inside.
To a bowl, add the egg and yolk, cornichon juice, garlic and1 teaspoon salt. Blend with an immersion blender, slowly adding the oil to create an emulsion. About halfway through, add the livers one at a time. Continue adding the oil until a smooth, thick texture is achieved. Chill until ready to use.
For the pickled vegetables: In a bowl, combine the carrots, red onions, parsley, cornichon juice and salt to taste. Set aside to marinate.
To assemble the sandwiches: Spread the butter on the baguettes and grill over medium heat until slightly charred. Slice the sausage loaf.
Spread liver pate on the baguettes. Top each of the bottom portions with 4 ounces of sausage slices (4 to 8 slices depending on thickness) followed by some pickled vegetables.