Lunch 🤖 AI Generated

Bánh Mì Chảo: Vietnamese Skillet Breakfast

Crispy bread cubes sizzle with lean sausage, runny eggs, and vibrant pickled vegetables in this Vietnamese-inspired skillet dish. Our Fat Switch swaps traditional pâté for herb-roasted chicken and uses egg whites strategically, cutting 280 calories (48%) while delivering the same savory, tangy satisfaction.

20m

Prep Time

25m

Cook Time

Servings

302

Calories

28g

Protein

🛒 Ingredients

✓ 1 medium baguette (or 150g day-old french bread), cut into 1-inch cubes
✓ 120g lean chicken sausage, sliced into rounds
✓ 80g shredded herb-roasted chicken breast
✓ 1 large egg
✓ 2 large egg whites
✓ 2 tsp avocado oil
✓ 1/2 medium onion, thinly sliced
✓ 2 cloves garlic, minced
✓ 1 jalapeño, thinly sliced
✓ Fresh cilantro and green onion (2 tbsp combined)
✓ 1/2 cup pickled carrots and daikon (bánh mì pickles)
✓ 2.5 tbsp Greek yogurt (0% fat)
✓ 1.5 tsp sriracha hot sauce
✓ 1 tsp lime juice
✓ 1/4 tsp fish sauce
✓ Salt and black pepper to taste

👨‍🍳 Instructions

1. Toast the Bread Cubes: Preheat oven to 200°C. Toss bread cubes with 1 tsp avocado oil, spread on a baking sheet, and toast for 8–10 minutes until light golden and crispy. Set aside.

2. Make the Sriracha-Yogurt Sauce: In a small bowl, whisk together Greek yogurt, sriracha, lime juice, and fish sauce until smooth. Taste and adjust heat/sourness. Set aside.

3. Prep the Pickled Vegetables: If using jarred bánh mì pickles, drain and pat dry with paper towels. If making fresh, combine thin julienned carrots and daikon with rice vinegar, sugar, and a pinch of salt; set aside for at least 5 minutes.

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4. Cook the Sausage: Heat 1 tsp avocado oil in a large non-stick skillet over medium-high heat. Add chicken sausage slices and cook for 4–5 minutes, stirring occasionally, until browned and cooked through. Transfer to a plate.

5. Sauté the Aromatics: In the same skillet, add onion and garlic. Cook for 2–3 minutes until softened and fragrant. Add jalapeño slices and stir for 30 seconds. Return sausage to the skillet.

6. Add Bread and Chicken: Toss toasted bread cubes into the skillet with sausage. Stir gently for 2 minutes to warm through and coat with pan flavours. Sprinkle the shredded chicken breast over top and toss once more.

7. Create Egg Wells: Push the bread mixture to the edges of the skillet, creating two small wells in the centre. Crack 1 whole egg into one well and pour 2 egg whites into the other (or combine in a small bowl first for even cooking).

8. Cook the Eggs: Reduce heat to medium. Cover the skillet with a lid or foil and cook for 4–6 minutes until whites are set but yolks remain slightly runny (or adjust to your preference). Season eggs with a pinch of salt and pepper.

9. Assemble and Serve: Divide the skillet between two bowls. Top each with a dollop of sriracha-yogurt sauce, a generous handful of pickled vegetables, and a sprinkle of fresh cilantro and green onion. Serve immediately.

📊 Nutrition per Serving

Calories302 kcal

Protein28g

Carbohydrates48g

Fat8g

🏷️ Tags

#Vietnamese breakfast skillet#low-fat bánh mì recipe#high-protein lunch

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