Pate Egg Dip

Egg dips are probably my favorite breakfast everrrr— this pate egg dip is inspired by one of my favorite Vietnamese sandwiches, the banh mi!! This is super easy to make, if you try it, tag me! I love seeing your foodie photos (:

What you’ll need:

Servings: 1

• toasted sourdough bread (or bread of choice)

• ramekin

• 2 eggs

• salt

• black pepper or white pepper

• 1 oz pate

• 1 oz mozarella cheese

• fresh chopped cilantro

• sriracha

Instructions:

1. Crack eggs into ramekin and be careful not to break yolks

2. Season top layer with salt, pepper, and pate . Gently place mozzarella on top.

3. Airfry ramekin eggs at 300F for about 7-10 minutes or until whites are set.

4. Remove from airfryer and garnish with fresh chopped cilantro and sriracha hot sauce on top.

5. To enjoy, dip toasted bread and break yolks, swirl and eaaaat !!