Must have concocted this recipe in my sleep because throughout my entire Sat morning yoga practice, I had breakfast banh mi in my head.
This is basically a banh mi made with pork belly and topped with an overeasy egg.
I used a multigrain bun, leftover home-roasted Irvings berkshire pork belly, cilantro, carrots, cucumbers, hoisin sauce, sriracha, and a Sunworks Farm egg.
My secret ingredients? (wait for it…) 1/2 wedge light laughing cow cheese and soy sauce. I know it sounds strange but banh mi sometimes has cheese and the laughing cow adds a bit of creaminess too (don’t knock it til you try it!)
Simple to make – Toasted the bun, pan fried pork belly slices. Spread laughing cow on the bun and topped with quick pickled cucumber slices, thin carrot strips, and cilantro. When pork belly is golden, it’s added to the bun and on goes hoisin and sriracha (to your taste).
My philosophy in life is that everything is better with a runny egg! Besides adding the egg means I feel better about eating a banh mi for brunch.
So I fried an egg over easy and when egg was done but still in the pan, I added a bit of soy sauce. It’s how Chinese people eat over easy eggs and it’s soo good!
Egg goes on sandwich and voila! Best. Dream-Concocted-Brunch. Ever.
foodkarma 
Now this really is the perfect breakfast. Must be an amazing start to the day. I’d take out the cucumber of course, hate those things.
looks sooo good!
Thanks for stopping by my blog folks!
FrugalFeeding, I can’t eat cucumbers on their own (blech) but I don’t mind it in banh mi and greek salad.
this looks another 2 pounds to me.
Not too bad – my calorie counter said 300 cals (I only used half the bun). But the 4 tacos I had for dinner made up for the missing calories!!
This looks absolute yum! This is on my must-try list.