Ốp La — Vietnamese Baguette & Eggs

Ingredients

• 4 eggs
• 2 tsp soy sauce + 1 tsp maggi if you have it
• 2 scallions, sliced
• 1 chili, sliced
• 1 tbsp butter or oil
• 1 baguette, warmed
• Cucumber spears + cilantro
• Optional: a few slices of sausage or pâté energy

Method

1. Heat a small skillet (the one you can serve in) with the butter until foaming.
2. Crack in the eggs and fry until the whites set with crisped edges but the yolks stay molten, 3 minutes.
3. Season in the pan: soy sauce streaked over, scallions and chili scattered so they sizzle on contact.
4. Bring the whole hot pan to the table on a trivet — ốp la is served IN the vessel, still crackling.
5. Tear the warm baguette and drag it through yolk and soy. Hanoi mornings run on this exact sound and smell; your kitchen just joined the timezone.