Traditional pâté for banh mi sandwiches is made with from dried pork liver and can be found in Vietnamese or Asian markets. Feel free to substitute country pâté from a good butcher shop. Get the freshest eggs possible, as they’re the star of this egg baguette recipe from Ricky Phan.
Quick Egg Baguette
- One fresh baguette
- 2 teaspoons vegetable oil
- Four eggs, preferably local farm eggs
- Salt and pepper, to taste
- 2-3 tablespoons soy sauce, or to taste
- 1/2 of an English cucumber, cut into long matchsticks
- 4 ounces spreadable pâté or 4 tablespoons mayonnaise, or to taste
- Fresh cilantro leaves, roughly torn
- One small jalapeño, thinly sliced (optional)
- Slice baguette into two six-inch lengths and cut the bread on one side and spread open.
- Toast bread lightly in a toaster oven or on a baking sheet in an oven set to 300 degrees.
- Heat oil in a nonstick pan until shimmering and add eggs. Season with salt and pepper. Cook until desired doneness, from slightly runny to scrambled.
- Drizzle half of soy sauce on the insides of the toasted baguette.
- Spread the bottom of the bread with either pâté or mayonnaise (do not use both).
- Place egg on bottom of bread.
- Top with cucumber slices, cilantro leaves, and jalapeño slices, if using.
- Slice each sandwich in half, if desired. Serve immediately.