Banh Mi Toast

OPEN FACED BANH MI SANDWHICH— enough said.

What you’ll need:

Servings: 1

• 1 slice sourdough (or bread of choice)

• 1 tsp japanese mayonnaise

• 1/2 jalapeño (slices)

• 1/2 tsp sriracha

• 1 egg

• 1/8 tsp hot Maggie seasoning

• 1/2 tsp pate (refrigerated version)

• 2 oz sliced Vietnamese ham (cha lua— green package)

• 1 small sliced cucumber

• fresh cilantro

Instructions:

1. Spread a small amount of Japanese mayonnaise to your sourdough slice of bread

2. Heat up a small skillet pan and toast on each side of bread on medium heat until bread is golden and crisp on the edges- about 1-2 minutes on each side.

3. Transfer toast to serving plate and cook egg— Add some olive oil and heat same skillet pan to medium-high— once pan is smoking, crack in one egg (careful to not crack yolk)— let sear on one side for about 1-2 minutes or until edges start to get golden and crisp— carefully flip and turn off heat— let cook until desired doneness. ( I like a jammy inside, I let it sit for about 3 minutes with heat off).

4. Assemble toast- add some hot Maggie, spread some pate, add sliced Vietnamese ham, sliced cucumbers, sliced jalapeño, japanese mayo, sriracha, cilantro, and top with over easy egg!

5. Slice in half into triangles to get that delicious broken yolk drip and enjoy !