A delicious breakfast from Fern Green’s ” Breakfast: Morning, Noon & Night”.
Ingredients
- 3 carrots peeled and cut into thin matchsticks
- 5 teaspoons cider vinegar
- 5 tablespoons caster sugar plus 1/2 teaspoon extra for the eggs
- 2 bird’s eye chillies sliced finely, (optional)
- 3 tablespoons soy sauce (optional)
- individual-sized french baguettes or 2 large french baguettes
- 8 eggs
- 6 spring onions finely sliced
- salt
- freshly ground black pepper
- oil for frying
- 2 handfuls bean sprouts (ensure they are labelled as safe to eat raw and buy them as fresh as possible)
- 100 g sugar snap peas thinly sliced
- small bunch coriander
- small bunch coriander
Servings:
Instructions
- Pickle the carrots by adding them to a bowl along with the cider vinegar and 5 tablespoons of sugar. Stir and leave to rest for 15 minutes, then drain and set aside.
- To make an optional spicy dressing for the filling, add the chillies and soy sauce to a bowl, and press down on the chillies with the back of a spoon to release their flavour. Set aside.
- If you are using large baguettes, divide each one into 4 to make 8 pieces of baguette. Use your fingers to remove the bread from the middle of the baguettes; this allows you to get more of the filling inside and gives the sandwich a good crunch — a popular texture in Vietnamese cooking. Use the bread you’ve removed to make breadcrumbs for another recipe or go and feed some ducks.
- Beat the eggs in a bowl and then stir in the spring onions, and the half teaspoon of sugar, and season. Heat a little oil in a frying pan and pour in a quarter of the egg mixture, rolling it around the pan so that it covers the bottom.
- Fry for 2–3 minutes until it is golden brown on the bottom and then flip it over and cook for further 2 minutes until golden on that side too. Slide the omelette out on to a plate or a sheet of greaseproof paper.
- Repeat this with the rest of the mixture to make 4 omelettes in total. Slice all the omelettes into strips.
- To assemble the sandwiches, butter all the baguettes and then layer inside each baguette base some omelette, pickled carrot, bean sprouts and sugar snap peas.
- Sprinkle some coriander on top and spoon over some soy and chilli sauce, if using. Put the tops back on each base to close the sandwiches and serve.
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