Bánh Mì-Inspired Breakfast Sandwich Recipe

Name: Bánh Mì-Inspired Breakfast Sandwich
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Banh Mi-Inspired Breakfast Sandwich; 1 tablespoon mayonnaise; 1 teaspoon Sriracha; 1 teaspoon miso; 1 toasted English muffin; 2 pieces cooked bacon (preferably Sriracha Maple Bacon: https://food52.com/recipes...); Bacon grease or butter for frying the egg; 1 large egg; Salt and pepper; Pickled veggies (see below); 1 handful chopped cilantro; Pickled Veggies (makes enough for a few sandwiches); 1 very large carrot, washed and julienned; 1/2 English cucumber, washed and julienned.; 1/2 daikon radish, washed and julienned (if you can't find daikon, you can use a couple thinly sliced regular radishes); 1/2 cup rice vinegar; 2 tablespoons sugar; 1/2 tablespoon sea salt

Servings: persons

Banh Mi-Inspired Breakfast Sandwich
1 tablespoon mayonnaise
1 teaspoon Sriracha
1 teaspoon miso
1 toasted English muffin
2 pieces cooked bacon (preferably Sriracha Maple Bacon: https://food52.com/recipes...)
Bacon grease or butter for frying the egg
1 large egg
Salt and pepper
Pickled veggies (see below)
1 handful chopped cilantro
Pickled Veggies (makes enough for a few sandwiches)
1 very large carrot, washed and julienned
1/2 English cucumber, washed and julienned.
1/2 daikon radish, washed and julienned (if you can't find daikon, you can use a couple thinly sliced regular radishes)
1/2 cup rice vinegar
2 tablespoons sugar
1/2 tablespoon sea salt

1
Stir together the mayonnaise, sriracha, and miso, then spread as much as you want to use (ie. a generous smear!) on your toasted English muffin. Cut the two pieces of bacon in half and layer them onto the muffin (cutting the bacon in half is not necessary, but it makes it fit the muffin better.)
2
Use either bacon grease or a bit of butter to fry the egg -- with a pinch each of salt and pepper -- to your liking, then put this on top of the bacon. Add pickled veggies and cilantro to taste, close up the sandwich, and go to town!
3
Put the carrot, cucumber, and radish into a bowl. Put the vinegar, sugar, and salt in a small saucepan. Bring just to a boil, stirring to dissolve the salt and sugar. Take off the heat and pour over the vegetables. Toss the vegetables, then refrigerate them. Let them rest at least 30 minutes (stirring occasionally) before using. These will keep in an airtight container in the fridge for a couple weeks.

384

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Banh Mi-Inspired Breakfast Sandwich, 1 tablespoon mayonnaise, 1 teaspoon Sriracha, 1 teaspoon miso, and more.

Yes, Bánh Mì-Inspired Breakfast Sandwich falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Bánh Mì-Inspired Breakfast Sandwich

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions