Vietnamese Egg Sandwich (Banh Mi Trung Ga)

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vietnamese_egg_sandwich.jpeg

This savory egg sandwich is my adaptation of egg sandwiches my mom made when I was growing up. It's simple, yummy, and quick to make. It's more or less a savory omelette in sandwich form and is one of my go-to breakfasts whenever I am in a time crunch in the morning. You can use any bread/toast you prefer. I typically make this with regular toast or an English muffin.

SERVES: 2
PREP TIME: 5 minutes COOK TIME: 10 minutes TOTAL TIME: 15 minutes

Ingredients

  • 1/2 tablespoon vegetable oil

  • 2 eggs

  • 1 teaspoon soy sauce (more or less depending on preference)

  • Black pepper, to taste

  • 1/2 teaspoon Sriracha, optional

  • 1 scallion, sliced, green and white parts separated

Instructions

  1. Heat the vegetable oil in a small pan over medium heat.

  2. Whisk the eggs, soy sauce, black pepper, Sriracha, and green parts of the scallion together in a small bowl.

  3. Once the oil is heated, add the white parts of the scallion into the pan and stir until golden, about 15 seconds.

  4. Add the egg mixture to the pan.

  5. Working around the pan with a spatula, pull the firm parts of the mixture towards the center of the pan to allow uncooked egg to run onto the exposed areas of the pan, about 5 minutes.

  6. Divide the egg and serve over toast or an English muffin.