Egg bánh mì with pickled vegetables

Ingredients

For 1 serving

• Baguette70 g
• Eggs2
• Carrots40 g
• Daikon radish40 g
• Rice vinegar1 tablespoon
• Sugar1 teaspoon
• Cucumber40 g
• Cilantro3 g
• Soy sauce1 teaspoon
• Sunflower oil1 teaspoon

Contains: gluten, eggs, soy,

Method

1. Peel the carrots and the daikon and cut them into fine julienne; mix them in a bowl with the rice vinegar and sugar and leave to pickle for 10 minutes, until softened.
2. Meanwhile wash the cucumber and cut it into long sticks; pick the coriander leaves.
3. Heat the sunflower oil in a frying pan over medium heat, crack in the eggs and fry them sunny side up for 2–3 minutes, until the whites are set and the yolks still soft; season with a few drops of soy sauce.
4. Warm the baguette in a dry pan over medium heat for 1–2 minutes per side, until the crust is crisp again, then split it lengthways.
5. Drain the vegetables from the pickle and fill the baguette with the eggs, the vegetables, the cucumber and the coriander.