I love banh mi sandwiches because of the delicious pickled veggies. I also love naan, so I combined the two for a fun morning dish! We make these breakfast banh mi on the weekend. —Lori McLain, Denton, Texas
Open-Faced Breakfast Banh Mi
Open-Faced Breakfast Banh Mi
Prep Time
25 min
Cook Time
15 min
Yield
4 servings
Ingredients
- 1 cup rice vinegar
- 1/2 cup water
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/3 cup thinly sliced radishes
- 1/3 cup julienned carrot
- 1/3 cup julienned sweet red pepper
- 1/2 pound smoked sausage, thinly sliced
- 4 large eggs
- 4 naan flatbreads, warmed
- 1/4 cup zesty bell pepper relish
- 1/2 cup thinly sliced cucumber
- 1/2 cup thinly sliced red onion
- Fresh cilantro leaves
Directions
- In a large bowl, combine the first 5 ingredients; whisk until sugar is dissolved. Add radishes, carrot and red pepper; let stand until serving. Meanwhile, in a large nonstick skillet, cook and stir sausage over medium-high heat until browned, 6-8 minutes. Remove and keep warm. Reduce heat to low. In the same pan, cook eggs until whites are set and yolks begin to thicken, turning once if desired. Keep warm.
- Drain vegetable mixture. Spread naan with relish. Top with sausage, eggs, pickled vegetables, cucumber, red onion and cilantro.
Nutrition Facts
1 open-faced sandwich: 459 calories, 24g fat (9g saturated fat), 229mg cholesterol, 1370mg sodium, 42g carbohydrate (12g sugars, 2g fiber), 19g protein.
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