RECIPE: Make-Ahead Banh Mi Breakfast Sandwiches

  • Make-Ahead Banh Mi Breakfast Sandwiches are inspired by the classic Asian sandwich.

    Make-Ahead Banh Mi Breakfast Sandwiches are inspired by the classic Asian sandwich. Deb Lindsey for The Washington Post

 
Posted10/24/2017 2:10 PM

MAKE AHEAD: The vegetables need to marinate in the refrigerator for at least 1 hour, and up to 4 days. You will have about half of them left over, which can be used in other sandwiches, salads and rice bowls. The sauce can be refrigerated up to 4 days in advance.

For the pickled vegetables

 

⅓ cup boiling water

3 tablespoons honey

¾ teaspoon salt

¾ cup unseasoned rice vinegar

½ large daikon radish, cut with a vegetable peeler into 4-inch long strips (about 1 cup)

1 large carrot, scrubbed well and then cut with a vegetable peeler into 4-inch long strips (about 1 cup)

For the sauce

3 tablespoons plain low-fat Greek-style yogurt

1 tablespoon mayonnaise

1 ½ teaspoons Sriracha

For assembly

4 whole-grain English muffins, toasted and split

About 2 ounces (4 slices) Canadian bacon, browned in a skillet 2 to 3 minutes per side

4 large hard-cooked eggs, sliced (see NOTE)

¼ cup packed fresh cilantro leaves

For the pickled vegetables: Stir together the boiling water, honey and salt in a medium bowl, until dissolved. Add the vinegar then add the shredded radish and carrot. Cover and refrigerate for at least an hour, and up to 4 days.

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For the sauce: Stir together the yogurt, mayonnaise and Sriracha in a medium bowl to form a smooth sauce.

When ready to assemble, spread a tablespoon of the sauce on the bottom half of each toasted English muffin. Top with a slice of the Canadian bacon, slices of egg, about 1/4 cup of the pickled vegetables (drained) and a tablespoon of cilantro leaves. Finish with the tops of the English muffin. Serves 4.

NOTE: To hard-cook eggs, place them in a large steamer basket set over or inside a pot with several inches of barely bubbling water (medium heat; the water should not touch the eggs). Cook/steam for 13 minutes, then turn off the heat. Let sit for 10 to 13 minutes, then use a slotted spoon to transfer the eggs to an ice-water bath to cool. Peel when completely cooled.

Nutrition | Per serving (using half the pickled vegetables): 260 calories, 17 g protein, 27 g carbohydrates, 9 g fat, 2 g saturated fat, 200 mg cholesterol, 520 mg sodium, 4 g dietary fiber, 5 g sugar

Ellie Krieger is a registered dietitian, nutritionist and author who hosts public television's "Ellie's Real Good Food." She blogs and offers a weekly newsletter at elliekrieger.com.

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