Prepare the pickled vegetables by thinly slicing carrots, daikon radish, and cucumbers. Combine with rice vinegar, sugar, and salt. Let marinate for at least 30 minutes.
Toast or warm the baguette slices until lightly crisp on the outside but still soft on the inside.
Spread a layer of pâté or liver mousse on the bottom half of each baguette slice.
Top the pâté with a fried or soft-boiled egg, allowing the yolk to remain runny.
Drain the pickled vegetables and arrange them on top of the egg.
Close the sandwiches with the top half of the baguette slices and serve immediately.

Sitemap.xml