Bánh Mì-Inspired Breakfast Sandwich

• Banh Mi-Inspired Breakfast Sandwich
• 1 tablespoon mayonnaise
• 1 teaspoon Sriracha
• 1 teaspoon miso
• 1 toasted English muffin
• 2 pieces cooked bacon (preferably Sriracha Maple Bacon: https://food52.com/recipes...)
• Bacon grease or butter for frying the egg
• 1 large egg
• Salt and pepper
• Pickled veggies (see below)
• 1 handful chopped cilantro
• Pickled Veggies (makes enough for a few sandwiches)
• 1 very large carrot, washed and julienned
• 1/2 English cucumber, washed and julienned.
• 1/2 daikon radish, washed and julienned (if you can't find daikon, you can use a couple thinly sliced regular radishes)
• 1/2 cup rice vinegar
• 2 tablespoons sugar
• 1/2 tablespoon sea salt

1. Stir together the mayonnaise, sriracha, and miso, then spread as much as you want to use (ie. a generous smear!) on your toasted English muffin. Cut the two pieces of bacon in half and layer them onto the muffin (cutting the bacon in half is not necessary, but it makes it fit the muffin better.)
2. Use either bacon grease or a bit of butter to fry the egg -- with a pinch each of salt and pepper -- to your liking, then put this on top of the bacon. Add pickled veggies and cilantro to taste, close up the sandwich, and go to town!
3. Put the carrot, cucumber, and radish into a bowl. Put the vinegar, sugar, and salt in a small saucepan. Bring just to a boil, stirring to dissolve the salt and sugar. Take off the heat and pour over the vegetables. Toss the vegetables, then refrigerate them. Let them rest at least 30 minutes (stirring occasionally) before using. These will keep in an airtight container in the fridge for a couple weeks.

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Taken from food52.com/recipes/30494-banh-mi-inspired-breakfast-sandwich (may not work)