_Sips coffee while typing_
Ladies and gentlemen, let me introduce you to my absolute favorite Vietnamese breakfast that’ll make your taste buds dance – Bánh Mì Ốp La! Think perfectly fried eggs with runny yolks, nestled in a crusty baguette with homemade pâté, pickled veggies, and fresh herbs. Trust me, once you try this, your basic avocado toast will be crying in the corner!
Y’all, I discovered this recipe during my travels in Saigon, and I’ve been obsessed ever since. The best part? You can whip this up in just 20 minutes! Perfect for those mornings when you’re running late but still want to feel fancy (we’ve all been there, right?).
Here’s what you’ll need:
– 1 Vietnamese baguette (French baguette works too, but don’t tell my Vietnamese grandma I said that 😉)
– 2 eggs
– Homemade pâté (store-bought works if you’re feeling lazy)
– Pickled carrots and daikon
– Fresh cucumber slices
– Cilantro and mint
– Maggi sauce (the secret weapon!)
– Butter
– Salt and pepper
Okay queens, let’s get cooking!
1. First, pickle those veggies! Mix julienned carrots and daikon with vinegar, sugar, and salt. Let them hang out for at least 30 minutes. (Pro tip: make extra for your week ahead!)
1. Slice that baguette lengthwise and butter it up. Toast until golden brown – we want that satisfying crunch!
1. Now for the star of the show – the eggs! Heat a non-stick pan with a touch of butter (be generous, we’re not counting calories today). Crack those eggs and let them sizzle until the whites are set but yolks are still runny. Season with salt and pepper.
Before I continue – if you’re loving this recipe so far, make sure to follow me on Newsbreak for more drool-worthy recipes daily! Your kitchen will thank you!
1. Assembly time! Spread that pâté on both sides of the bread (don’t be shy). Layer on the pickled veggies, cucumber slices, and herbs.
1. Carefully place those gorgeous eggs on top and drizzle with Maggi sauce.
1. Close it up and get ready for the most Instagram-worthy breakfast of your life!
The key to this recipe is the combination of textures – crunchy bread, creamy eggs, crisp vegetables, and those tangy pickles. When that yolk breaks and mingles with everything else… _chef’s kiss_
I literally make this every weekend, and my husband has stopped suggesting we go out for breakfast. Why would we when we can have this masterpiece at home?
Listen, dolls – if you enjoyed this recipe as much as I do, pretty please drop a comment below! I’d love to hear how yours turned out. And don’t forget to follow me on Newsbreak for more recipes that’ll make your kitchen the hottest spot in town!
Until next time, keep cooking and slaying! 💁♀️✨
P.S. If you don’t get egg yolk on your chin while eating this, you’re doing it wrong! 😉
