Fried Egg Avocado Breakfast Banh Mi Recipe
This fried egg avocado breakfast banh mi recipe makes a breakfast sandwich inspired by the Cambodian and Vietnamese baguettes with eggs, such as banh mi op la in Hoi An, and the Australian café breakfast favourite of smashed avocado and eggs on toast. Call it a Vietnamese banh mi or a Cambodian num pang, just don’t call it a sub!
- fresh fragrant herbs such as coriander mint and basil
- sprinkle of finely sliced birds eye chillies optional
In a small bowl, combine the creamy mayonnaise and fish sauce well and taste, adjusting the amounts as necessary to suit your taste.
Make the quick pickle of carrots and daikon using our recipe, then set aside and prep the cucumber and fresh herbs.
Heat your oven to 180˚C and pop the demi-baguettes in to warm them up.
Slice the avocado in half, scoop out the avocado flesh, mash the avocado, and season with the salt and pepper.
Remove the baguettes from the oven, cut them in half lengthways, taking care not to slice them all the way through.
Slather the creamy fish sauce mayonnaise thickly onto one half of the baguette, then layer on the quick pickle of carrots and daikon and the cucumber batons.
On the other half, spread the mashed avocado.
Fry two eggs to your liking then slide one onto the mashed avocado on each baguette.
Add the fresh herbs, sprinkle on some finely sliced chillies (optional), and a squirt of homemade Sriracha, and enjoy!
Calories: 1017kcal | Carbohydrates: 138g | Protein: 31g | Fat: 38g | Saturated Fat: 7g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 170mg | Sodium: 2511mg | Potassium: 1045mg | Fiber: 15g | Sugar: 5g | Vitamin A: 505IU | Vitamin C: 15mg | Calcium: 258mg | Iron: 9mg