Breakfast Banh Mi Sandwich with Eggs and Sausage

Ingredients for Breakfast Banh Mi Sandwich with Eggs and Sausage

• 2 teaspoons minced spring onion (white part only)

• 2 teaspoons minced ginger

• 1 1/2 teaspoons brown sugar

• 1 1/2 teaspoons red-pepper flakes

• 1 1/2 teaspoons minced garlic

• 1 1/2 teaspoons kosher salt

• 3/4 teaspoons freshly ground black pepper

• 3/4 teaspoons fresh thyme leaves

• 3/4 teaspoons fish sauce

• 575g pork mince

• 2 matskedar vegetabilisk olja, delad

• 8 large eggs

• 1 baguette, cut into four segments, split on one side, toasted

• Mayonnaise, for serving

• Sambal or hot sauce, for serving

• Koshersalt

• Nymalen svartpeppar

• 1 avocado, pitted and sliced

• 1 jalapeño, seeded and julienned, to taste

• Coriander and mint leaves, for serving

In a large bowl, combine all of the sausage ingredients except for the pork mince until evenly mixed. Add the pork and mix, using your hands, until the mixture is combined. Form into eight patties, using 80ml pork mixture per patty.

In a large skillet over medium heat, heat 1 tablespoon oil. Working in two batches, cook the sausage patties until cooked through and lightly browned, about 2 minutes per side, adding 1 tablespoon oil for the second batch. Set sausage patties aside on a plate and pour off all but 2 tablespoons of fat from the skillet.

Heat the skillet to medium-high and fry the eggs in batches until desired doneness.

Spread the baguette halves open like a book, and spread insides with mayonnaise. Spread the top side with sambal, if desired. Place 2 fried eggs on the bottom side of each sandwich, and top with 2 sausage patties. Garnish with avocado, jalapeño, coriander, and mint and serve.

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