Vietnamese · Breakfast
Sunny Side Egg on Baguette
A single sunny side up egg on toasted baguette with soy sauce, quick-pickled carrot, cucumber and cilantro. Butter and oil are used sparingly to fry the egg, keeping the plate light while preserving the runny yolk and crusty bread contrast central to Vietnamese street breakfasts.
$2
8 minsPrep
5 minsCook
13 minsTotal
EasyLevel
Nutrition per serving
318Calories
14.8gProtein
13.8gFat
29.4gCarbs
5.6gSugar
1.8gFiber
878mgSodium
180mgChol
2.9gSat Fat
245mgPotassium
65mgCalcium
1.8mgIron
0.6mcgVitamin B12
5.2mgVitamin C
Goes well with
Vietnamese lager beer (e.g. Saigon, Hanoi, Huda)
local
Vietnamese iced coffee (Cà Phê Đá)
international
vegetarian
low-calorie
low-calorie
Instructions
1
Prep
Julienne the carrot and toss with rice vinegar and sugar. Set aside to quick-pickle for 10 minutes until slightly softened and tangy.
2
Fry
Heat the vegetable oil in a nonstick skillet over medium-low heat until shimmering. Crack the egg into the skillet and fry for 2 to 3 minutes until the white is fully set but the yolk stays runny.
3
Build
Split the baguette and toast the cut sides in a dry skillet over medium heat for 2 minutes until crisp and golden. Layer cilantro and cucumber on the base, top with the fried egg, scatter the drained pickled carrot over it, and drizzle with soy sauce.
4
Plate
Add a pinch of black pepper and close the baguette over the filling. Serve immediately while warm and the yolk is still runny.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 22 large eggs (55g)
- 4 oz114g, about one quarter of a standard baguette baguette, split lengthwise
- 2 tsp2 tsp soy sauce
- 11 small carrot, julienned
- 2 tsp2 tsp rice vinegar
- 1 tsp1 tsp sugar
- 88 thin cucumber slices
- 22 small handful cilantro leaves
- 1/2 tsp1/2 tsp vegetable oil
- 2 pinch2 pinch black pepper
