Breakfast Bánh Mì

Start by making your quick pickle for the carrots and onion. Dissolve three tablespoons of sugar into the warm water and vinegar. Add the salt, and stir.

Add the carrots and onions into a medium sized, seal-able container. Pour in the pickling liquid, seal the container and set aside. If you can, do this in advance and let the pickles sit for awhile. If you do, trust me, you will probably be putting these on other sandwiches and salads.

Next, melt the butter in a small skillet on medium heat.

Beat the eggs in a small bowl. Into the beaten eggs, add a pinch of salt, and one tablespoon of water.

Once the butter is melted, add the eggs to the skillet, and quickly stir, and continue to stir to get nice and fluffy scrambled eggs. When they are firm, remove pan from the heat.

Open your baguette, and spread the pâté on the bottom half of the bread.

Top the pâté with the scrambled eggs, then add the slices of jalapeño, fresh herbs, and pickled carrots.

Close the sandwich up, open wide, and take a big first bite. This not only could be one of the best breakfast sandwiches, but it could be one of the best overall (lunch and dinner included) sandwiches in the world. As I normally sway towards a Bánh mì loaded with roasted pork, the scrambled eggs added a great texture to the sandwich. The crunch of the pickled carrots, along with that awesome smoky flavor from the pâté results in a wonderful sandwich.

So if you are looking for something different to try, give this one a shot. You will most likely be putting those pickled carrots on all of your sandwiches!