Friday morning! E and I got up early to sip coffee on our patio, and ponder what nice things we were going to do for our mommies for Mother’s Day Sunday. I sent a card. E did not. Who’s the better child? Ha! (Just kidding, he means well. Besides, I should really send flowers, too.)
E looked over at his little herb babies and looked puzzled. “We have so much cilantro,” E said. Usually cilantro is the hardest herb to grow of the thyme, rosemary, mint and lavender we have. I think it’s because they have fragile stems. But we got a good bunch growing next to our Vietnamese mint. “We need to use it before we kill it.”
Breakfast. Banh. Mi. Sandwiches. BOOM.
I ran down to the deli to get the ingredients while E watered the plants. Then I fried up bacon, eggs, chopped the veggies and assembled the sandwiches. Bacon on a roll. A soft, chewy fresh roll. With cilantro. Nom nom Nom! In my belly! I mean, it might as well be spun gold.
When all done—that crisp bacon and egg with that runny yolk perfectly placed on top—I devoured that sandwich faster than E did. Runny yolk and all (see, trying new things…that’s what relationships are about!). “This is good!” I declared.
Sadly, we used all of that tasty cilantro, so we’ll have to wait a few more weeks for fresh herbs to grow before we can do banh mi sandwiches again. But I look forward to cooking lunch banh mis, perhaps with pork belly and jalapenos.
For now, back to that Mother’s Day shopping. What’s the number for the florist again?
2 eggs, fried
6 strips bacon
1 cup shredded carrots
1 cup shredded cucumbers
1 cup cilantro
2 tablespoons mayonnaise
1 tablespoon srirachia
1 lime, sliced into wedges
salt and pepper to taste
Fry eggs in a medium skillet until egg white is firm, about 2 minutes. Remove from heat and carefully place on plate. Fry bacon in a medium skill on low heat until desired crispness (like it crispy, so 5-7 minutes on each side was about right. Low heat, remember). Remove from skillet and cool on a paper towel-line plate to soak up excess grease. Mix mayonnaise, srirachia and pepper in a small bowl.
Slice open baguettes. Slather on srirachia mayonnaise. Layer on cilantro, carrots, cucumber, then 3 strips of bacon on each sandwich. Place egg on top of bacon in each sandwich, and layer on more cilantro on top. Sprinkle salt and pepper on both side, then place top of baguette on top. Serve. Makes 2 sandwiches.