BACON AND EGG SANDWICHES WITH SPICY PICKLED DAIKON AND CARROTS
This spin on the classic breakfast sandwich takes inspiration from banh mi, a French-influenced Vietnamese sandwich. While banh mi can be made with a variety of fillings, bacon and egg is not traditional. This version does include do chua, the pickled daikon and carrot that's typical of a banh mi, but it's a quick version and gets a kick of heat from jalapeño.
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the broiler. Toss the carrots, daikon, jalapeño, vinegar, sugar, 1 teaspoon salt and a few grinds of pepper in a medium bowl; set aside.
- Cook the bacon in a large nonstick skillet over medium-high heat, turning, until crisp, 6 to 8 minutes. Remove to a plate. Arrange the rolls cut-side up on a baking sheet. Drizzle the bottom halves with some of the bacon drippings; reserve the skillet. Broil the rolls until golden, 1 to 2 minutes. Top with the cucumber slices. Halve the bacon slices and divide among the rolls.
- Heat the reserved skillet with any remaining drippings over medium-high heat. Working in batches, crack in the eggs and cook until the whites are crisp around the edges and the yolks are still runny, about 5 minutes. Season with salt and pepper. Divide among the roll halves.
- Add the cilantro to the pickled vegetable mixture and toss. Top each sandwich with some of the pickled vegetables and their juices.
Nutrition Facts : Calories 600, Fat 29 grams, SaturatedFat 9 grams, Cholesterol 400 milligrams, Sodium 1440 milligrams, Carbohydrate 57 grams, Fiber 4 grams, Protein 27 grams, Sugar 14 grams
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