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

1. Preheat the broiler. Toss the carrots, daikon, jalapeno, vinegar, sugar, 1 tsp salt and black pepper in a medium bowl; set aside.

2. 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.

3. 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.

4. Add the cilantro to the pickled vegetable mixture and toss. Top each sandwich with some of the pickled veggies and their juices.

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