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Start by making your quick pickle for the carrots and onion.
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Dissolve three tablespoons of sugar into the warm water and vinegar.
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Add the salt, and stir.
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Add the carrots and onions into a medium sized, seal-able container.
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Pour in the pickling liquid, seal the container and set aside.
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If you can, do this in advance and let the pickles sit for awhile.
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If you do, trust me, you will probably be putting these on other sandwiches and salads.
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Next, melt the butter in a small skillet on medium heat.
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Beat the eggs in a small bowl.
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Into the beaten eggs, add a pinch of salt, and one tablespoon of water.
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Once the butter is melted, add the eggs to the skillet, and quickly stir, and continue to stir to get nice and fluffy scrambled eggs.
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When they are firm, remove pan from the heat.
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Open your baguette, and spread the pate on the bottom half of the bread.
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Top the pate with the scrambled eggs, then add the slices of jalapeno, fresh herbs, and pickled carrots.
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Close the sandwich up, open wide, and take a big first bite.
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16
This not only could be one of the best breakfast sandwiches, but it could be one of the best overall (lunch and dinner included) sandwiches in the world.
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As I normally sway towards a Banh mi loaded with roasted pork, the scrambled eggs added a great texture to the sandwich.
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The crunch of the pickled carrots, along with that awesome smoky flavor from the pate results in a wonderful sandwich.
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So if you are looking for something different to try, give this one a shot.
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You will most likely be putting those pickled carrots on all of your sandwiches!
