Graffiti spawns inquiry on Cooper River bridge

A group of walkers cross the Arthur Ravenel Jr. Bridge.

As it happens, the components of a banh mi with egg do quite nicely as a quick breakfast-for-dinner main dish: warm, creamy scrambled eggs topped with crisp vegetables, lightly dressed in the flavors of the classic Vietnamese sandwich.

If you have the time and want to boost the banh mi flavors here, whisk together 1/4 cup of mayonnaise and 1 teaspoon of Sriracha; serve a dollop with each portion of eggs. If you like, serve with or on crusty bread.

Based on a recipe from the American Egg Board.

2 to 3 servings

Ingredients

1 or 2 limes

1-inch piece ginger root

1 large clove garlic

1 tablespoon fish sauce

1 tablespoon unseasoned rice vinegar

2 tablespoons warm water

1/2 teaspoon sugar

1/4 teaspoon crushed red pepper flakes

1 medium or 2 thin carrots

1/2 seedless cucumber (8 or 9 ounces)

4 stems cilantro with leaves

1 tablespoon grapeseed oil (may substitute mild olive oil)

4 large eggs

1/4 to 1/2 medium jalapeno pepper, for garnish

Directions

Squeeze the lime(s) into a nonreactive (such as stainless steel or glass) bowl to yield 2 tablespoons of juice. Peel the ginger and garlic and mince (together is OK), then add to the bowl, along with the fish sauce, vinegar, warm water, sugar and crushed red pepper flakes; stir to mix well.

Peel the carrot(s) but not the cucumber; cut them both into very thin strips or matchsticks (julienne). Add those ingredients to the bowl, and toss to coat evenly. Strip the leaves from the cilantro and reserve for garnish; mince the stems and add to the bowl.

Heat the oil in a medium nonstick skillet over medium heat; swirl to coat evenly.

Meanwhile, lightly beat the eggs in a bowl. Pour the eggs into the skillet. Cook for 3 or 4 minutes, stirring gently a few times, so the eggs are lightly scrambled.

While they are cooking, cut the jalapeno crosswise into very thin slices (to taste), seeding as needed.

Divide the eggs evenly among individual plates; top with equal portions of the vegetables and their dressing, then garnish with the reserved cilantro leaves and jalapeno slices. Serve right away.

Nutrition per serving (based on 3): 170 calories, 10g protein, 8g carbohydrates, 11g fat, 3g saturated fat, 280mg cholesterol, 480mg sodium, 1g dietary fiber, 4g sugar

Per serving (based on 3, using liquid egg substitute): 140 calories, 11g protein, 8g carbohydrates, 8g fat, 1g saturated fat, 0mg cholesterol, 530mg sodium, 1g dietary fiber, 4g sugar