Bacon and Egg Sandwiches with Spicy Pickled Daikon and Carrots
This spin on the classic breakfast sandwich takes inspiration from banh mi, a French-influenced Vietnamese sandwich. While banh mi can be made with a variety of fillings, bacon and egg is not traditional. This version does include do chua, the pickled daikon and carrot that’s typical of a banh mi, but it’s a quick version and gets a kick of heat from jalapeño.
Preheat the broiler. Toss the carrots, daikon, jalapeño, vinegar, sugar, 1 teaspoon salt and a few grinds of pepper in a medium bowl; set aside.
Cook the bacon in a large nonstick skillet over medium-high heat, turning, until crisp, 6 to 8 minutes. Remove to a plate. Arrange the rolls cut-side up on a baking sheet. Drizzle the bottom halves with some of the bacon drippings; reserve the skillet. Broil the rolls until golden, 1 to 2 minutes. Top with the cucumber slices. Halve the bacon slices and divide among the rolls.
Heat the reserved skillet with any remaining drippings over medium-high heat. Working in batches, crack in the eggs and cook until the whites are crisp around the edges and the yolks are still runny, about 5 minutes. Season with salt and pepper. Divide among the roll halves.
Add the cilantro to the pickled vegetable mixture and toss. Top each sandwich with some of the pickled vegetables and their juices.
Photograph by Ryan Dausch
This recipe has been updated to more accurately recognize its origin or to add cultural context. It may differ from what was originally published or broadcast.