Scrambled Egg Breakfast Sandwiches with Pate

Getting reviews...
  • Level: Easy
  • Total: 30 min
  • Prep: 5 min
  • Cook: 25 min
  • Yield: 4 servings
A riff on a banh mi, this hearty breakfast sandwich combines eggs, pickled veggies, pate and a Sriracha and fish sauce-infused mayo, all piled on toasted Kaiser rolls.



  1. Preheat the oven to 375 degrees F. Wrap each roll in foil and bake until crisp on the outside, about 15 minutes.
  2. 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.
  3. Unwrap the rolls; spread the bottom buns with the mayonnaise mixture and top with the pate.
  4. 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.