SCRAMBLED EGG BREAKFAST SANDWICHES WITH PATE
A riff on a banh mi, this hearty breakfast sandwich combines eggs, pickled veggies, pate and a Sriracha and fish sauce-infused mayo, all piled on toasted Kaiser rolls.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F. Wrap each roll in foil and bake until crisp on the outside, about 15 minutes.
- Meanwhile, toss the carrot, cucumber, vinegar and 2 teaspoons fish sauce in a bowl; set aside, stirring occasionally, 10 minutes. Combine the mayonnaise, Sriracha and the remaining 1 teaspoon fish sauce in a small bowl. Beat the eggs in a medium bowl.
- Unwrap the rolls; spread the bottom buns with the mayonnaise mixture and top with the pate.
- Heat the vegetable oil in a large nonstick skillet over medium heat. Add the eggs and cook, stirring, until just set, about 3 minutes; divide among the rolls. Add the basil and carrot-cucumber salad to the sandwiches and drizzle with some of the vinegar mixture from the salad bowl. Serve with potato chips; sprinkle the chips with vinegar and drizzle with Sriracha.
Nutrition Facts : Calories 525 calorie, Fat 30 grams, SaturatedFat 8 grams, Cholesterol 467 milligrams, Sodium 1218 milligrams, Carbohydrate 39 grams, Fiber 3 grams, Protein 22 grams
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