Vietnamese Egg Sandwiches (Food Network Kitchens) |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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:
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.
5. 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
6. Photograph by Justin Walker
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