Time: 30 min.
Complexity: easily
Servings: 4

A recipe for sandwiches with egg omelette, pâté, pickled vegetables and Asian spices.

Ingredients:

• 4 large buns, cut lengthwise
• 110 g of pate or liver sausage
• 1 carrot, thinly sliced
• 1 cucumber, thinly sliced
• 1 tbsp seasoned rice vinegar, plus a little extra for the chips
• 1 tbsp fish sauce
• 3 tablespoons mayonnaise
• 2-3 tsp Sriracha sauce (Asian chili sauce), plus a little extra for the chips
• 8 eggs
• 1 tbsp. vegetable oil
• 1/2 cup fresh basil
• Potato chips for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

sandwich buns, eggs, basil, mayonnaise, fish sauce, Sriracha sauce, rice vinegar, carrot, cucumbers, chips

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Preparation:

Step 1
• Preheat the oven to 190 degrees Celsius. Wrap each bun in foil and bake for 15 minutes, until crispy on the outside.
Step 2
• Meanwhile, in a bowl, combine the carrots, cucumber, vinegar, and 2 teaspoons of fish sauce. Set aside for 10 minutes, stirring occasionally. In a small bowl, combine the mayonnaise, Sriracha, and the remaining 1 teaspoon of fish sauce. In a medium bowl, beat the eggs.
Step 3
• Unroll the buns. Spread the mayonnaise mixture and pâté on top.
Step 4
• Heat vegetable oil in a large nonstick skillet over medium heat. Beat in the eggs and cook, stirring, for 3 minutes until set. Divide among the buns.
  
  Top with basil, carrot and cucumber salad, and drizzle with the vinegar mixture from the salad bowl. Serve. sandwiches Serve with potato chips. Sprinkle the chips with vinegar and Sriracha sauce.

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