Brunch

Banh Mi Egg Benedict

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Banh Mi Egg Benedict
A fusion of Vietnamese flavors with a classic brunch staple, featuring poached eggs on crispy baguette slices.

Discover the delightful blend of Vietnamese and Western cuisines in this innovative Banh Mi Egg Benedict. This dish combines the classic comfort of an egg benedict with the vibrant flavors of Vietnam’s iconic banh mi sandwich. It’s a perfect way to start your day, offering a burst of freshness and umami that will leave you craving more.

“Banh Mi Egg Benedict: A harmonious fusion where East meets West in every bite.”

Ingredients

  • For the Baguette Slices

  • 1 baguette, sliced into thick pieces

  • Butter for spreading

  • Mayonnaise (preferably Vietnamese-style)

  • Sriracha or hot sauce, to taste

  • Pickled daikon and carrots (store-bought or homemade)

  • Fresh cilantro leaves

  • For the Eggs

  • 4 large eggs

  • White vinegar, for poaching water

  • For the Hollandaise Sauce

  • 2 egg yolks

  • 1 tablespoon lemon juice

  • 1/2 cup unsalted butter, melted and kept warm

  • Salt and pepper to taste

Instructions

  1. Prepare the Baguette Slices: Preheat your oven to 350°F (175°C). Spread each baguette slice with a thin layer of butter and toast in the oven for about 5-7 minutes until golden and crispy.

  2. Assemble the Baguette Base: Once toasted, spread a layer of mayonnaise on each slice. Add a drizzle of sriracha or hot sauce to taste. Top with pickled daikon and carrots, then garnish with fresh cilantro leaves.

  3. Poach the Eggs:

  • Bring a pot of water to a simmer and add a splash of white vinegar.
  • Crack each egg into a small bowl. Gently slide them into the simmering water one at a time.
  • Poach for about 3-4 minutes until the whites are set but yolks remain runny. Remove with a slotted spoon and drain on paper towels.
  1. Make the Hollandaise Sauce:
  • In a heatproof bowl, whisk together egg yolks and lemon juice over a pot of simmering water (double boiler method).
  • Continuously whisk while slowly adding the melted butter until the sauce thickens.
  • Season with salt and pepper to taste.
  1. Assemble the Dish: Place one poached egg on top of each prepared baguette slice. Drizzle generously with hollandaise sauce before serving.

Indulge in this Banh Mi Egg Benedict for a brunch that promises both comfort and adventure. The crispy, buttery base meets the creamy richness of hollandaise, all topped with perfectly poached eggs—a true celebration of flavors. It’s the ideal dish to impress guests or simply treat yourself on a lazy Sunday morning.

Whether enjoyed at home or shared with friends, this fusion delight is sure to become a new brunch favorite. Pair it with a Vietnamese iced coffee for an extra touch of authenticity and indulge in a culinary journey from Vietnam to your breakfast table!

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