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Banh Mi Scrambled Eggs

Banh Mi Scrambled Eggs 2.000

Deb Lindsey for The Washington Post

Dinner in Minutes Oct 26, 2011

As it happens, the components of a banh mi with egg do quite nicely as a quick breakfast-for-dinner main dish: warm, creamy scrambled eggs topped with crisp vegetables, lightly dressed in the flavors of the classic Vietnamese sandwich.

If you have the time and want to boost the banh mi flavors here, whisk together 1/4 cup of mayonnaise and 1 teaspoon of Sriracha; serve a dollop with each portion of eggs.

If you like, serve with or on crusty bread.


Servings: 2 - 3
Ingredients
  • 1 or 2 limes
  • 1-inch piece ginger root
  • 1 large clove garlic
  • 1 tablespoon fish sauce
  • 1 tablespoon unseasoned rice vinegar
  • 2 tablespoons warm water
  • 1/2 teaspoon sugar
  • 1/4 teaspoon crushed red pepper flakes
  • 1 medium or 2 thin carrots
  • 1/2 seedless cucumber (8 or 9 ounces)
  • 4 stems cilantro with leaves
  • 1 tablespoon grapeseed oil (may substitute mild olive oil)
  • 4 large eggs
  • 1/4 to 1/2 medium jalapeño pepper, for garnish

Directions

Squeeze the lime(s) into a nonreactive (such as stainless-steel or glass) bowl to yield 2 tablespoons of juice. Peel the ginger and garlic and mince (together is okay), then add to the bowl, along with the fish sauce, vinegar, warm water, sugar and crushed red pepper flakes; stir to mix well.

Peel the carrot(s) but not the cucumber; cut them both into very thin strips or matchsticks (julienne). Add those ingredients to the bowl, and toss to coat evenly. Strip the leaves from the cilantro and reserve for garnish; mince the stems and add to the bowl.

Heat the oil in a medium nonstick skillet over medium heat; swirl to coat evenly.

Meanwhile, lightly beat the eggs in a bowl. Pour the eggs into the skillet. Cook for 3 or 4 minutes, stirring gently a few times, so the eggs are lightly scrambled.

While they are cooking, cut the jalapeno crosswise into very thin slices (to taste), seeding as needed.

Divide the eggs evenly among individual plates; top with equal portions of the vegetables and their dressing, then garnish with the reserved cilantro leaves and jalapeno slices. Serve right away.

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Recipe Source

Based on a recipe from the American Egg Board.

Tested by Bonnie S. Benwick.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving (based on 3): 170


% Daily Values*

Total Fat: 11g 17%

Saturated Fat: 3g 15%

Cholesterol: 280mg 93%

Sodium: 480mg 20%

Total Carbohydrates: 8g 3%

Dietary Fiber: 1g 4%

Sugar: 4g

Protein: 10g


Calories per serving (based on 3, using liquid egg substitute): 140


% Daily Values*

Total Fat: 8g 12%

Saturated Fat: 1g 5%

Cholesterol: 0mg 0%

Sodium: 530mg 22%

Total Carbohydrates: 8g 3%

Dietary Fiber: 1g 4%

Sugar: 4g

Protein: 11g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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