I’m So Egg-cited

March 14, 2011

And apparently I just can’t hide it.  I think Better Homes and Gardens magazine is in cahoots with the Egg Council.  Their mission? To create awesome egg recipes, apparently.  For the second time in as many weeks, we present a delicious egg-based creation from that publication.  This one features a new, healthy twist on the egg sandwich.  Normally an “egg-wich” consists of egg, cheese, and meat of some sort.  It’s very filling, very unhealthy, and unfortunately, very tasty.  This version is light and healthy, and amazingly, also very tasty.  The semi-pickled carrots and onion match great with the egg, and the soft baguette provides a comfortable nest for the ingredients.  We also thought the cilantro garnish added terrific flavor.  Serve with some veggie chips and it’s a delicious, healthy brunch, lunch, or dinner.  Enjoy!

Egg Sandwich with Sweet-Sour Carrots and Onions

(serves 4)

¼ cup white wine vinegar

2 tsp. sugar

1 tsp. chili powder

1 medium carrot, cut in very thin strips

½ cup thin onion wedges

1 baguette, cut crosswise into 4 sections

4 eggs

1 tbsp. olive oil

Fresh cilantro sprigs and/or parsley sprigs

In a bowl stir together vinegar, sugar, 1 teaspoon salt, and chili powder until sugar is dissolved. stir in carrot and onion. Cover; set aside. Cut baguette sections in half horizontally; set aside. In small bowl beat together eggs and a pinch of salt. In a 12-inch skillet, heat oil over medium-high heat. Add eggs. Cook, without stirring, 1 to 2 minutes or until set. Divide egg into four pieces. Place an egg portion on bottom half of baguette sections, folding to fit. Top with drained carrot mixture and cilantro. Eat!



  1. It’s clever. From over here it looks like a simplified breakfast bánh mì for middle America.

    • The carrot-onion slaw did remind me of that, but as you said, it’s a much simpler version (and I’ve never seen a banh mi made with eggs)! Very tasty. Thanks for the comment!

      • It’s called the bánh mì trứng. And thanks for the follow up post inspired by the comment.

        In other news, I found a “pork pate” bánh mì at the Asian Supermarket on Sunday. It wasn’t there on Wednesday.

        The bread was wrong, and the filling was sketchy, but it scratched the itch.

      • Cool, thanks for the info!

  2. […] food” Vietnamese as opposed to the fancier restaurants.  MHK reader Daniel commented on a recent recipe saying it was sort of like a breakfast banh mi, and as you’ll see with today’s recipe, he was […]

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