Scrambled Egg Banh Mi

Scrambled Egg Banh Mi

Yield: 6 servings


  • 1 c. julienned carrots
  • 1 c. julienned daikon radish
  • 1 oz. brown sugar
  • 1/2 tbsp. kosher salt
  • 1/2 c. water
  • 1/4 c. rice wine vinegar
  • 6 oz. thin sliced roasted pork loin (you can substitute turkey breast)
  • 1 small seedless cucumber, julienned
  • 1 bunch fresh cilantro
  • 3/4 c. mayonnaise
  • 2 tsp. Sriracha sauce
  • 6 4-inch lengths of French baguette, split
  • 12 large eggs
  • 4 tbsp. butter, chilled and grated
  • 1 medium jalapeño cut in paper thin slices


  1. Blend sugar, salt, water and rice wine vinegar in a bowl until sugar and salt have dissolved. Pour over carrots and daikon and set aside at room temperature for at least 1 hour or overnight.
  2. Blend mayonnaise and Sriracha sauce; cover and reserve.
  3. Split baguettes in half. Spread spicy mayonnaise mixture on both cut sides of baguette. Top half of bread with 1 ounce of sliced pork loin or turkey.
  4. In a large bowl, beat the eggs with a fork until well blended, then add the grated butter, mixing until well combined. The butter will emulsify into the eggs and keep them fluffy and tender, even when cooked through.
  5. Heat a nonstick skillet over medium-low heat. Spray with nonstick spray. Pour the egg and butter mixture into the pan. Using a heat-proof rubber spatula to scramble the egg mixture until firm throughout with no visible egg liquid remaining, and large curds have formed. Season to taste with salt and pepper.
  6. Place 1/3 to 1/2 cup eggs on top of pork and add a generous spoonful of drained pickles. Top with a few pieces of cucumber. Sprinkle on 2 tablespoons cilantro leaves and 2-3 slices of jalapeño. Cover with baguette tops. Serve immediately.

Note: Do not let uncooked egg mixture remain at room temperature for longer than one hour (including preparation and service time).

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