Fried Egg Bánh Mì

📝 Ingredients

• 1 baguette (about 250 g)
• 4 eggs
• 1 tsp sunflower oil
• 1 tbsp soy sauce
• 1 carrot (about 120 g)
• 3 tbsp rice vinegar + 2 tsp caster sugar
• ¼ cucumber (about 80 g)
• 10 g fresh coriander
• 1 tbsp mayonnaise
• Salt, black pepper

🍴 Utensils

• Large non-stick frying pan
• Oven
• Bowl
• Peeler
• Spatula
• Cutting board and knife

📖 Steps

1. Peel the carrot and cut it into thin matchsticks or coarsely grate it. Mix it in the bowl with the rice vinegar, sugar and a pinch of salt, then leave to marinate for at least 10 min, stirring now and then: it becomes soft and tangy.
2. Meanwhile, preheat the oven to 200 °C. Cut the cucumber into long, thin sticks and pick the coriander, keeping the tender stalks, which have lots of flavour.
3. Cut the baguette in half, then slice each piece open lengthways without cutting all the way through. Remove some of the soft crumb (about 25 g per half baguette) to make room for the filling.
4. Heat the oil in the frying pan over a medium heat. Crack the eggs into the pan one at a time and cook for 3 to 4 min, until the whites are completely set and the yolks still runny. Don't turn up the heat, or the whites will turn rubbery.
5. While the eggs are cooking, put the baguette halves in the oven directly on the rack for 3 min so they're hot and nice and crusty. Off the heat, drizzle the eggs with soy sauce and season with pepper.
6. Spread the inside of each baguette half with a thin layer of mayonnaise. Drain the carrots, squeezing them in your hand to remove the excess vinegar, which would make the bread soggy.
7. Fill each baguette half with cucumber sticks, 2 fried eggs slid in with a spatula, pickled carrots and coriander. Close, pressing gently, and wrap in baking paper to take away. Eat within the hour to keep the bread crusty.