The Banh Mi, a popular Vietnamese baguette sandwich of meat and pickled vegetables, served as my inspiration for today’s dish. My eggs & toast variation is quite a bit different than the classic Banh Mi but it still maintains all the delicious Vietnamese flavor. First, the toasted gluten free bread is smeared with a spicy soy sauce comprised of soy, ketchup, ginger, and more. Next, an oven baked Asian-infused egg patty is added to the toast. Cooking the eggs in mini pie plates in the oven makes them nearly foolproof and doesn’t require any cooking over the stove making these toasts incredibly easy. Finally, the toast is topped with a tasty mix of quick pickled carrots, cucumbers, and daikon radishes that’s ready in just 15 minutes. These simple yet exotic Banh Mi toasts are a fantastic way to add some excitement to your everyday eggs & toast.
1/2 cup grated daikon radish
1/2 cup grated cucumber
1/4 cup grated carrot
1/2 teaspoon salt
1/2 teaspoon Truvia sweetener (or sugar)
1/4 cup rice wine vinegar
1 teaspoon balsamic vinegar
1 teaspoon soy sauce
1/2 teaspoon rice wine vinegar
1/2 teaspoon mirin (can be found online or in the international section of most supermarkets)
1/4 teaspoon sambal oelek chili paste, add more or less depending on heat preference (can be found online or in the international section of most supermarkets)
1 garlic clove, minced
1 teaspoon fresh ginger root, grated
Salt & Pepper, to taste
3/4 cup liquid egg substitute (like the kind by Egg Beaters)
Spicy Soy Sauce:
1 tablespoon hot sauce
2 teaspoons nonfat Greek yogurt
1 teaspoon ketchup
1 teaspoon gluten free soy sauce
1/8 teaspoon garlic powder
1/8 teaspoon ground ginger
2-3 teaspoons fresh basil, finely chopped
2 slices light gluten free sandwich bread (like the kind by Ener-G )
1-2 tablespoons fresh parsley, chopped
2 Mini Pie Plates (about 5 inches in diameter)
1. To prepare the pickled vegetables, place the daikon, cucumber, and carrots in a small mixing bowl. Add the salt, sugar, and vinegar to the bowl and stir until combined. Scoop mixture into a fine mesh strainer set over a bowl, and let vegetables sit for about 15 minutes (or until you’re ready to assemble the toast).
2. Once vegetables are pickling, preheat oven to 375 degrees. Spray pie plates well with nonstick spray, then place on a small baking sheet lined with aluminum foil (the baking sheet is optional but it makes it easier to move both pie plates at once).
3. To prepare eggs, whisk together all of the ingredients, except the eggs, in a small mixing bowl until well combined. Add the eggs and whisk until incorporated.
4. Divide egg mixture between prepared pie plates and carefully transfer to oven.
5. Bake eggs for 15-16 minutes or until golden around the edges, and puffed up in the center (eggs will fall once removed from the oven).
6. As the eggs are baking, stir together all sauce ingredients in a small bowl until combined. Set aside sauce until ready to assemble toasts.
7. Once the sauce is finished, and you remove the eggs from the oven, toast the sandwich bread. Spread about 1/2 of the spicy soy sauce on each piece of toast.
8. Next, run a thin spatula around the edges of egg patties,then carefully lift out of pan, and place on toast.
9. Spoon some of the pickled vegetables on top of each egg patty.
10. Garnish with fresh parsley & enjoy!
Nutrition Information--approximately 235 calories per serving (entire recipe)
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