Vietnamese Egg Sandwiches

Total Time:
30 min
Prep:
5 min
Cook:
25 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
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
Directions
  • 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.

  • Per serving: Calories 525; Fat 30 g (Saturated 8 g); Cholesterol 467 mg; Sodium 1,218 mg; Carbohydrate 39 g; Fiber 3 g; Protein 22 g

  • Photograph by Justin Walker


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