Categories: Sandwiches/Wraps
Ingredients
- 1 cup shredded carrots
- 1 cup shredded peeled daikon radish
- 1 jalapeno, thinly sliced
- 1/4 cup rice vinegar
- 2 tbsp sugar
- Kosher salt and black pepper
- 6 slices bacon
- 4 6-inch crusty French bread rolls, split open
- 1/2 English cucumber, thinly sliced lengthwise
- 8 large eggs
- 1 cup fresh cilantro
Directions
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Preheat the broiler. Toss the carrots, daikon, jalapeno, vinegar, sugar, 1 tsp salt and black pepper in a medium bowl; set aside.
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Cook the bacon in a large nonstick skillet over medium-high heat, turning, until crisp, 6-8 minutes. Remove to a plate. Arrange the rolls cut-side up on a baking sheet. Drizzle the bottom halves with some of the bacon drippings; reserve the skillet. Broil the rolls until golden, 1-2 minutes. Top with the cucumber slices. Halve the bacon slices and divide among the rolls.
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Heat the reserved skillet with any remaining drippings over medium-high heat. Working in batches, crack in the eggs and cook until the whites are crisp around the edges and the yolks are still running, about 5 minutes. Season with salt and pepper. Divide among the roll halves.
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Add the cilantro to the pickled vegetable mixture and toss. Top each sandwich with some of the pickled veggies and their juices.