Hey guys, and Happy 2016! Jennie from Garlic, My Soul here starting this year off with a creative kick! I wanted to bring you a different kind of breakfast in bed recipe today – Banh Mi Breakfast Sandwiches. I got my inspiration from the Phoenix Hotel in San Francisco – this hip hotel has a rock and roll soul and is smack in the middle of several SF neighbors that meld cuisines and cultures.
For such a rad hotel, I wanted to create a rad breakfast with a nod to the neighboring Vietnamese community, so this Banh Mi Breakfast Sandwich was born. With pickled carrots and radishes, crispy bacon, sunny side up eggs, and a base of sriracha ketchup with a kick, this is the perfect way to start your day, whether you’re headed to the studio or the streets of SF for the day.
I served this sandwich with green juice, coffee, and some fresh mango – any fruit will do that’s in season to give a sweet balance to this slightly spicy and savory sandwich!
Breakfast Banh Mi Sandwiches
- 2-3 tbsp pickled veggies, recipe to follow
- 3 slices crispy bacon
- 3-5 cilantro sprigs, leaves pulled from stems
- ¼ cucumber, sliced
- 3-5 mint sprigs, rough chopped
- 2 green onions, sliced
- ½ jalapeño, diced (add to taste based on your heat preference!)
- 2 eggs
- 2 tbsp mayonnaise
- 1 tsp sriracha (to taste, add more if you like it hot!)
- 2 slices ciabatta
- 2/3 cup white vinegar
- 1/2 cup water
- 1 tablespoons sugar
- 1/2 teaspoon coarse salt
- 1/2 cup julienned carrots
- 1/2 cup julienned radishes
- Make your pickled vegetables by mixing vinegar, water, sugar, and salt together in a pot, bringing to a boil, then adding carrots & radishes and removing from heat, allowing to cool.
- Make your bacon: starting with a cold cast iron, heat your bacon slices over medium heat until crispy, flipping occasionally – this will take roughly 10 minutes. Meanwhile:
- While bacon is cooking, pull your cilantro from the stems, chop your cucumber, mint, green onions, and dice your jalapeño.
- When the bacon is done, remove and place on a plate to drain. In the bacon fat, cook your 2 eggs, sunny side up, until the whites are solid and the yolks are just starting to solidify. Turn off your heat, and get ready to assemble your sandwich.
- Mix your mayo and sriracha together and spread evenly on the top and bottom of your sandwich. Next, add cucumbers to the bottom piece. Layer on: pickled vegetables, cilantro and mint, jalapeño, bacon, and eggs. Add your green onions, then top with the other piece of the ciabatta. Serve hot!