Bánh Mì Ốp La Fried-Egg Baguette Breakfast

Ingredients

• 4 eggs
• 2 small crusty baguettes or 1 large, split
• 1 tbsp butter
• 1 tbsp neutral oil
• 2 tsp Maggi seasoning or soy sauce
• 1 Cucumber, sliced into long ribbons
• Handful cilantro sprigs
• ¼ cup quick-pickled carrot and daikon (or extra Cucumber)
• 1 red chile, sliced
• Small pat of pâté or mayonnaise (optional but traditional)

Method

1. Crisp the baguettes in a 375°F (190°C) oven or toaster for 3–4 minutes — the crust should shatter, the inside stay cloud-soft.
2. Heat the butter and oil in a small skillet over medium. Crack in the eggs and fry until the whites are lacy at the edges and the yolks still glossy, 2–3 minutes; spoon the hot fat over the whites to finish them.
3. Slide the eggs into a shallow bowl or keep them in the pan, and hit them with Maggi while they're still spitting.
4. Serve with the bread for tearing and dredging, plus Cucumber, pickles, cilantro, chile, and pâté for building bites. Yolk on bread, Maggi on yolk — repeat.