A simple breakfast of champions peculiar to the Mekong region , in both Laos and Thailand is an adaptation from Vietnam and probably French in inspiration. Savannakhet (Lao) and her Thai twin Mukdahan are believed to have the best versions of this petit déjeuner.



It's simply two eggs fried in a small pan (katha) with sliced green onion slices of muu yor (steamed pork sausage) and kun chian (sweet Chinese sausage). The dish is then served with a baguette on the side and the egg dish still in the katha. Of course there are variations including the addition of mushroom varieties and others.  A sprinkle of dark soy sauce and a few drops of chillie-garlic sauce round the flavours perfectly. Served with a fresh crispy baguette