Bánh Mì Ốp La

Ingredients

• 3 eggs per skillet: ốp la means sunny-side, and the dish arrives in the pan
• 1 small crusty baguette per person, warmed to shatter
• 2 tbsp butter or oil; 3 spring onions, sliced; a few slices of pâté or chả lụa if the pantry is Vietnamese today
• Maggi seasoning sauce (the bottle is the soul of this breakfast) plus soy and chili sauce on the table
• Quick pickled carrot-daikon and cucumber spears, optional but advised

Equipment

Skillet

The words inside

Pâté & TerrinePâté en Croûte

Allergen screen

Found: gluten · dairy · egg · soy

Screened for: gluten, dairy, egg, nuts, peanuts, fish, shellfish, molluscs, soy, sesame, celery, mustard, lupin, alcohol. Not screened: sulphites.

Screened by keyword from the ingredient list, not reviewed by a person; check every label for what the list cannot show.

Method

1. Heat a small skillet (the one you will serve in); butter; crack in the eggs.
2. Cook gently until the whites set glossy and the yolks tremble; scatter spring onions into the whites in the last minute.
3. Warm the baguette until the crust crackles; add pâté alongside in the pan if using.
4. Serve the skillet on a trivet: Maggi shaken over the eggs at the table, bread torn and dragged through yolk and seasoning until the pan is polished.