The only egg sandwich I’m making from now on

Plus: A potato-packed frittata to eat for breakfast (and dinner).

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COOK THIS NOW

Fried Egg Bánh Mì

Ready to level-up your morning routine? Consider this classic Vietnamese sandwich, which Houston-based chef Chris Shepherd profiles in his new book, Cook Like a Local. It’s just one of three BEC upgrades I wrote about recently.
You can set yourself up for a full week of breakfast bánh mì by making a big batch of the fish sauce–spiked mayo and tossing together a salad of sliced cucumber, carrots and jalapeños over the weekend. Salting the salad a few days in advance will allow it to develop some real flavor; you can also, of course, pickle it instead.
Have an eggscellent morning,

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