Breakfast Banh Mi with Soft Scrambled Eggs and Quick Pickles

Serves 4 · 20 min prep · 10 min cook

Ingredients

• 4 small French baguettes or bolillo rolls
• 8 large eggs
• 2 Tbsp whole milk or cream
• 2 Tbsp unsalted butter
• 1/3 cup mayonnaise
• 1–2 Tbsp sriracha or chili garlic sauce
• 1 English cucumber
• 2 medium carrots
• 1/4 cup rice vinegar
• 1 Tbsp sugar
• 1 tsp kosher salt
• 1 cup fresh cilantro sprigs
• 1 jalapeño, thinly sliced
• 1 tsp soy sauce

Instructions

1. 1Make the quick pickles first: julienne the carrots and half the cucumber into thin matchsticks. Toss with rice vinegar, sugar, and salt in a bowl; let sit at room temperature, tossing once, for at least 15 minutes while you prep everything else.
2. 2In a small bowl stir together mayonnaise and sriracha to taste until smooth and pale orange; set the spicy mayo aside.
3. 3Slice the baguettes lengthwise almost all the way through and open like a book. Lightly toast them cut-side down in a dry skillet or under the broiler for 1–2 minutes until just crisp.
4. 4Crack the eggs into a bowl, add milk, remaining salt, and soy sauce; whisk vigorously until completely uniform and slightly frothy.
5. 5Melt butter in a 10-inch nonstick skillet over medium-low heat. Pour in the eggs and cook slowly, pushing and folding gently with a silicone spatula every 15–20 seconds so large soft curds form.
6. 6Remove the eggs from the heat when they are still slightly glossy and just set, about 3–4 minutes total—they will finish cooking off the heat.
7. 7Spread a generous layer of spicy mayo on both cut sides of each warm baguette. Pile soft scrambled eggs on the bottom half.
8. 8Top with drained quick pickles, remaining cucumber slices, jalapeño rounds, and plenty of fresh cilantro. Close the sandwich, press lightly, and serve immediately while the eggs are still creamy.