My favorite Saturday morning Farmer’s Market is in Davis, CA., just a short drive from our house. I’ve gotten to know some of the vendors, like the young man with the freshest single crop veggies (most recently English peas), the lovely lady who makes the best jams and marmalade, and the bakery stand folks with their stellar, salted-top rosemary bread. But, let’s not forget the food stands…“Fat Face” food stand makes the best breakfast sandwiches, (not to mention an array of creatively-flavored popsicles, but that’s for another post), and the vegetarian banh-mi is my first choice. It’s built on a perfect breakfast roll, crunchy on the outside, with a soft crumb. The bottom of the roll is spread with mushroom paté, then piled with pickled vegetables. A perfectly cooked egg is added and topped with lots of fresh green herbs, and voila! This is a sandwich that will make your day! I couldn’t find the perfect bread, so I went with a French roll for my sandwich. The mushroom paté is simple to make and very versatile. Once you’ve made your breakfast sandwiches, you can serve the leftover paté with baguette slices, crackers, or crudites.
I spread some spicy mayonnaise on my sandwich, and layered on the pickled vegetables. Then, just like at the Market, I added the egg and fresh cilantro sprigs.
If you make the mushroom paté ahead of time, these sandwiches go together pretty quickly. Pickled vegetables require some simple prep and and a half hour soak in vinegar and sugar. Then you toast the rolls, cook the eggs, and away you go. A hearty and delicious breakfast sandwich is yours to enjoy!
Vegetarian Breakfast Banh-Mi Sandwich
Banh-Mi flavors in a satisfying vegetarian version of the traditional sandwich. Mushroom paté, sunny-side up egg, pickled vegetables, and lots of green herbs, make for a delicious start to your day.
- 4 tablespoons unsalted butter
- 1 small onion, finely chopped
- 1 large clove garlic, peeled and minced
- 1 pound mushrooms, white button or baby bella, sliced
- 2 tablespoons chopped, fresh thyme leaves
- 2 tablespoons brandy or sherry
- 2 teaspoons light miso
- 3 ounces cream cheese
- 1 tablespoon lemon juice
- 1 carrot, peeled and coarsely shredded
- 1/2 small seedless cucumber, thinly sliced
- 1/2 small serrano pepper, thinly sliced
- 2 tablespoons rice wine vinegar
- 2 tablespoons granulated sugar
- 4 French sandwich rolls, split, but not cut apart, and toasted
- 2 tablespoons mayonnaise
- 1/2 teaspoon Sriracha, or other hot sauce
- 1 1/2 cups cilantro sprigs
- 4 large eggs, cooked sunny-side up