Super Sandwiches! Ric Orlando Breakfast Bahn Mi Recipe

#1 Breakfast Bahn Mi with sweet chili bacon and eggs
Bahn Mi is actually the name of the French bread used on a delish, refreshing Vietnamese sandwich. A classic filling pate and roast pork, but here are many variation. This is a riff on a Bahn Mi I once had in Boston for breakfast. The sweet carrot-daikon pickle, homemade mayo and the fresh cilantro are what put this over the top.
Serves 4
I French Baguette or 4 “Demi Baguettes”
8 eggs, scrambled
bacon fat or veg oil
white pepper
8 strips of bacon
2 tbls sweet chile sauce
ho’made mayo ( recipe below)
soy sauce
Carrot daikon pickles (recipe below)
Cilantro, in small sprigs
2 fresh jalapenos, seeded and cut into thin strips

Preheat oven to 400
The bacon:
Lay bacon flat on a cookie sheet. Bake for 6-7 minutes (set timer!)
Check for doneness. It should be firm but not overly dark. It will stiffen as it cools!
When the bacon is sufficiently golden, remove from oven. Carefully pour off fat into a suitable receptacle and  reserve for later use. Use a paper towel to blot off bacon, mopping up as much of he fat as you can. Brush lightly with sweet chili sauce. {put back in oven for only one more minute! Remove and cool.
The Salad:
Carrot Daikon Pickles
Makes about 3 cups                                                                                                                                           1 large carrot, peeled and cut into matchsticks
1 pound daikon, peeled and cut into matchsticks
1 teaspoon salt
2 teaspoons plus 1/2 cup sugar
1  1/4 cups distilled white vinegar
1 cup lukewarm water
Massage the veggies with the salt and two teaspoons of sugar until begin to give off water and are bendable without breaking, about three minutes. Then, rinse very well under cold running water. Mix the ½ cup of sugar, vinegar and warm water to dissolve the sugar. Pour over the veggies. Yummy
The Mayo:
Basic Mayonnaise
4 egg yolks
1/2 teaspoon salt
1 teaspoon Dijon mustard (optional)
1 tablespoon fresh lemon juice
2 teaspoons unseasoned rice or white wine vinegar
1 1/2 cup neutral flavored vegetable oil
Put the egg yolks, salt, mustard, lemon juice, and vinegar in the food processor. Whip up well to aerate and combine.
Pour the oil through the feed tube in a thin (steady stream until completely incorporated. The mixture will thicken as the oil gets worked in, and it will become super thick and creamy.

The Eggs
Season the eggs with a pinch of salt and white pepper.
Use a large non stick skillet.
Heat bacon fat or vegetable oil over medium heat until shimmering and pour in half of the eggs. Shake the pan to settle the eggs.  Cook one minute and carefully turn over. Remove pan from heat and allow residual heat to finish cooking the eggs.  Try not to brown the eggs.
Allow to cool. When cool, slice into rectangles, more or less for sandwiches.

To assemble your breakfast Bahn Mi---
Split baguette on one side and open it up
Fill with a few slice of “Omelette”, not too much and bacon. Drizzle with a little soy sauce.
Top with pickle salad, julienne jalapenos and sprigs of cilantro.
Enjoy a refreshing egg sandwich anytime!

>Note that all of the sauces will make more than you think you need, but chances are you’ll need them again in a few days for other purposes. Store leftovers covered, in the fridge, for up to two weeks.

No comments: