SCRAMBLED EGG BREAKFAST SANDWICHES WITH PATE

Scrambled Egg Breakfast Sandwiches with Pate image

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

Time 30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

4 kaiser rolls, split open
1 carrot, thinly sliced
1 Persian cucumber, thinly sliced
1 tablespoon seasoned rice vinegar, plus more for the chips
1 tablespoon fish sauce
3 tablespoons mayonnaise
2 to 3 teaspoons Sriracha (Asian chile sauce), plus more for the chips
8 large eggs
4 ounces country pate or liverwurst
1 tablespoon vegetable oil
1/2 cup fresh basil
Potato chips, for serving

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