Bánh mì chảo (skillet breakfast with eggs, pâté and baguette)
Time: 20 min 2 servings approx. 650 kcal / serving (estimated) approx. 32 g protein / serving
A Saigon breakfast: a hot, individual skillet with fried eggs, pâté, sausage or ham and tomato, with crispy baguette on the side. A legacy of the French colonial kitchen.
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Heat two small, individual pans (or one large one) over medium heat, and melt the butter in them. Fry the onion and the sausage slices for 2 minutes. ⏱ Timer: 2 min Place the pâté and meatball on one side of the pan, the tomato on the other. Crack the eggs into the middle, and cook covered for 3-4 minutes, until the white sets and the yolk stays soft. ⏱ Timer: 3 min Drizzle with soy sauce, season with pepper, and serve in the pan, hot. Meanwhile, warm the baguette in the oven until crispy; eat it dipped into the dish, with cucumber, pickled carrot and chilli sauce.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
The dish stays hot longer in a cast-iron pan. Can also be made meat-free with fried mushrooms and tofu.
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