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Khao jee (grilled egg baguette): recipe illustration
Breakfast

Khao jee (grilled egg baguette)

A split baguette filled with pâté and coriander, then dipped in beaten egg and fried in a pan. Crispy outside and soft inside, it's the classic street-side breakfast of Vientiane.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

Instructions

  1. Cut the baguettes in half lengthwise without separating them completely, then open them slightly.
  2. Spread the liver pâté on the inside of each half and add a few cucumber slices.
  3. Beat the eggs in a bowl with a pinch of salt and white pepper.
  4. Heat the oil in a pan over medium heat. Dip the filled baguette into the beaten egg so it soaks well on both sides.
  5. Place the baguette in the pan and fry for 2 to 3 minutes on each side. Top with coriander and chilli, and serve right away.

Variations and tips

Lighter version. Replace the pâté with tomato slices and chives, and cook the baguette dry to reduce the fat.

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Original Ecomely recipe.