1] Place all ingredients in a stainless-steel mixing bowl and blend thoroughly using a wire whisk.
2] Transfer to a covered storage container, label, date and refrigerate until needed.
1] Trim carrots. Julienne on mandoline. Place carrots in a nonreactive storage container.
2] Combine water, vinegar, sugar, salt and white pepper in a stainless-steel mixing bowl. Whisk until sugar and salt have dissolved. Pour the pickling brine over the top of the carrots.
3] Cover the storage container. Allow to set at room temperature for at least 3-4 hours. Drain before use. Note: Pickling brine may be used on most all cut vegetables such as celery, cucumbers, radishes, cauliflower and onions.
To prepare à la carte:
1] Open a sliced roll so it can lay flat for toasting, leaving it hinged on one side. Spray the inside of the bread with pan spray. Place on a heated flat griddle, oiled-side down. Cook until golden-brown.
2] Place 1 tsp. of canola oil in a heated, nonstick sauté pan. Break an egg into the pan. Cook 1 egg, sunny-side up or to desired style and doneness. Season with salt and pepper.
3] Place the roll on a warmed serving plate, toasted-side up. Spread 3 oz. of shredded lettuce out on top of both sides of the roll. Drizzle 21 g. of creamy sriracha mayonnaise on top of both sides of the lettuce. Spread 4 strips of warmed bacon on top of lettuce. Shingle 85 g. of avocado slices on the lower half of the roll.
4] Spread 30 g. of carrots down the center of the po'boy on top of the avocado and bacon. Sprinkle 1 Tbsp. of cilantro and 1 tsp. of mint on top of the carrots and avocado. Shingle 7-8 jalapeño slices down the center of the carrots. Place the egg on top of the center of the sandwich. Sprinkle ½ tsp. of chives on top of the egg.