Banh Mi Breakfast Bagel
Transport your taste buds to Vietnam with this playful take on the country’s signature sandwich.
¼ cup mayonnaise
¼ teaspoon cayenne pepper
¼ teaspoon paprika
4 slices bacon
2 large eggs
1 jalapeno, deseeded, deveined and sliced
¼ cup pickled carrots and daikon radishes
¼ cup cilantro, chopped
2. Cook bacon in skillet over medium heat, turning until evenly browned. Transfer to paper towel-lined plate to dry.
3. Remove excess bacon grease from skillet and reheat pan over medium heat. Lightly sauté sliced jalapeño in pan until skin begins to blister and caramelize (approximately 5 minutes). Transfer to a small bowl and return skillet to stovetop.
4. Cook eggs over medium heat until whites are cooked through and yolks are just set (approximately 6 minutes).
5. Lightly toast bagels and spread spicy mayo on each bagel half. Top each bottom half with two slices bacon, egg, sautéed jalapeño slices and pickled carrots and daikon radishes. Sprinkle with chopped cilantro, top with toasted bagel tops and serve immediately.