Herb Egg Banh Mi Breakfast

• 150 g raw whole egg (about 3 large eggs) — Large whole eggs, raw
• 70 g whole-wheat baguette or sturdy roll — Whole-wheat baguette or sturdy roll
• 40 g carrot, cut into matchsticks — Raw carrots
• 50 g cucumber, cut into matchsticks — Cucumber with peel
• 15 g fresh lime juice — Fresh lime juice
• 25 g plain nonfat Greek yogurt — Plain nonfat Greek yogurt
• 8 g fresh cilantro — Fresh cilantro
• 5 g fresh Thai basil — Fresh Thai basil
• 10 g scallion, sliced — Raw scallion
• 8 g reduced-sodium soy sauce — Reduced-sodium soy sauce
• 5 g avocado oil — Avocado oil

Method

1. 1Measure ingredients: Quick-pickle the carrot and cucumberMeasure eggs, carrots, cucumber with peel, lime juice, and reduced sodium soy sauce using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
2. 2Quick-pickle the carrot and cucumberToss carrot and cucumber with lime juice and 3 g soy sauce and let stand while the eggs cook.3 minLook for: The carrot and cucumber are glossy and flexible but still crisp.Safety: Wash the carrot and cucumber and use a stable cutting board.
3. 3Cook the scallion eggsWhisk eggs with scallion and 5 g soy sauce. Heat oil in a skillet over medium.Look for: The mixture is even and ready for the next action, with no dry pockets.
4. 4Add eggsAdd eggs, and fold slowly for 2 to 3 minutes until fully set into soft curds.3 min · 160°FLook for: Eggs are moist but have no liquid patches and reach 160°F.Safety: Cook eggs to at least 160°F.
5. 5Measure ingredients: Prepare the baguetteMeasure wheat baguette and nonfat greek yogurt using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
6. 6Prepare the baguetteSplit the baguette without cutting through the hinge and spread yogurt across both cut faces.45 secLook for: The bread opens flat enough to fill and carries a thin even spread.Safety: Use fresh bread and yogurt held at 40°F or colder.
7. 7Fill the banh mi-style breakfastFill the yogurt-spread baguette with hot scallion eggs, drain the lime-soy carrot and cucumber well.Look for: The ingredients are fully prepared and ready for the next action.
8. 8Add them with cilantroAdd them with cilantro and Thai basil. Close firmly and cut in half.1 minLook for: The baguette holds together with distinct egg, carrot, cucumber, cilantro, and Thai basil layers.Safety: Serve immediately or refrigerate within 2 hours.