Back to 2 servings Sandwich 2 loaves banh mi rolls or Italian baguette, split lengthwise, leaving a hinge 4 large eggs 2 tbsp cooking oil 0.25 tsp kosher salt 0.125 tsp ground black pepper 2 oz pâté de campagne or liver pâté, about 1/4 cup 2 tbsp Kewpie or Western mayonnaise, Western mayo is more neutral 1 Persian cucumber, thinly sliced lengthwise 0.25 cup pickled carrots and daikon, drained 0.25 cup cilantro, leaves and tender stems 1 tbsp Maggi seasoning or soy sauce Optional chili sauce or sliced chili, to taste
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1 Step 1: Warm the bread in a 400°F (200°C) oven for about 5 minutes until crisp. If the crumb is dense, pull out some of the soft interior so the fillings fit.2 Step 2: Heat a frying pan over medium-high heat with the oil until it shimmers.3 Step 3: Crack an egg into the pan, season with a pinch of salt, and fry until the edges are crisp and golden while the yolk stays runny. Repeat with the remaining eggs, then drain briefly on paper towel.4 Step 4: Spread the pâté on the bottom half of each roll and the mayonnaise on the top half.5 Step 5: Place the fried eggs on the mayonnaise side, then season with black pepper and Maggi or soy sauce.6 Step 6: Layer cucumber over the pâté, then add the pickled carrots and daikon and the cilantro. Add chili sauce or sliced chili if using, close the sandwich, and serve right away.getsaucepan.com/r/ecc6cd01-faaf-5151-acd2-0c904c3e18dc
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