Best Open Faced Breakfast Banh Mi Recipes

Breakfast Banh Mi Sandwich with Eggs and Sausage image

Yield Makes 4 servings

Number Of Ingredients 22

For the sausage:
2 teaspoons minced scallion (white part only)
2 teaspoons minced ginger
1 1/2 teaspoons brown sugar
1 1/2 teaspoons red-pepper flakes
1 1/2 teaspoons minced garlic
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
3/4 teaspoon fresh thyme leaves
3/4 teaspoon fish sauce
1 1/4 pounds ground pork
For the sandwich:
2 tablespoons vegetable oil, divided
8 large eggs
1 baguette, cut into four segments, split on one side, toasted
Mayonnaise, for serving
Sambal or hot sauce, for serving
Kosher salt
Freshly ground black pepper
1 avocado, pitted and sliced
1 jalapeño, seeded and julienned, to taste
Cilantro and mint leaves, for serving

Steps:

In a large bowl, combine all of the sausage ingredients except for the ground pork until evenly mixed. Add the pork and mix, using your hands, until the mixture is combined. Form into eight patties, using 1/3 cup pork mixture per patty.
In a large skillet over medium heat, heat 1 tablespoon oil. Working in two batches, cook the sausage patties until cooked through and lightly browned, about 2 minutes per side, adding 1 tablespoon oil for the second batch. Set sausage patties aside on a plate and pour off all but 2 tablespoons of fat from the skillet.
Heat the skillet to medium-high and fry the eggs in batches until desired doneness.
Spread the baguette halves open like a book, and spread insides with mayonnaise. Spread the top side with sambal, if desired. Place 2 fried eggs on the bottom side of each sandwich, and top with 2 sausage patties. Garnish with avocado, jalapeño, cilantro, and mint and serve.

Fried Egg Bánh Mì image

Provided by Chris Shepherd

Yield 4 servings

Number Of Ingredients 11

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.