Banh Mi Breakfast Bialy

• 1 carrot, cut in matchstick strips
• 2 teaspoons granulated sugar
• 1 teaspoon salt
• 1/4 cup granulated sugar
• 2/3 cup white vinegar
• 1/2 red onion, thinly sliced
• 1/2 jalapeno, thinly sliced in coins
• 1 (426 g) package pc bialys buns
• 6 slices smoked black forest ham
• 2 teaspoons pc 100% pure canola oil
• 6 large eggs
• 1/2 cup English cucumber, cut in matchstick strips
• 1/3 cup sprigs fresh cilantro

1. 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 jalapeno; submerge in liquid. Cover and let stand for 1 hour at room temperature to pickle or refrigerate for up to 2 weeks.
2. Toast bialys, leaving whole. Top evenly with ham.
3. 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.
4. Stir together cucumber and 3/4 cup (175 mL) of the drained pickled vegetables in bowl; divide among bialys. Top with cilantro.

carrot, sugar, salt, sugar, white vinegar, red onion, coins, ham, canola oil, eggs, english cucumber, cilantro

Taken from www.food.com/recipe/banh-mi-breakfast-bialy-526164 (may not work)