Banh Mi Breakfast Bialy

READY IN: 1hr 20mins
SERVES: 4
YIELD: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Make Pickles: Place carrot in bowl; sprinkle with 2 tsp (10 mL) sugar and the salt. Massage with hands for 1 minute or until carrot bends without breaking. Place in colander; rinse and drain, pressing out excess water. In separate bowl, stir 1/4 cup (50 mL) sugar with 1/2 cup (125 mL) warm water until dissolved. Stir in vinegar. Add carrot, onion and jalapeño; submerge in liquid. Cover and let stand for 1 hour at room temperature to pickle or refrigerate for up to 2 weeks.
  • Toast bialys, leaving whole. Top evenly with ham.
  • Heat half of oil in large frying pan over medium heat. Crack 3 eggs into pan; cook sunny side up for 3 minutes or until whites are set. Place one egg on each bialy. Repeat with remaining oil and eggs.
  • Stir together cucumber and 3/4 cup (175 mL) of the drained pickled vegetables in bowl; divide among bialys. Top with cilantro.
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