Bacon and Egg Sandwiches with Pickled Spring Onions

Bacon and Egg Sandwiches with Pickled Spring Onions - Bacon and Egg Sandwiches with Pickled Spring Onions for your breakfast pleasure!

Summary: Bacon and Egg Sandwiches with Pickled Spring Onions for your breakfast pleasure!

Ingredients

    • Pickled Spring Onions
    • 4 spring onions or 6 scallions, whites only, thinly sliced
    • 1/4 cup apple cider vinegar
    • 2 teaspoons sugar
    • 1 teaspoon kosher salt
    • Maple Bacon and Spicy Mayo
    • 12 slices thick-cut bacon
    • 2 tablespoons pure maple syrup
    • 1/4 cup mayonnaise
    • 1 tablespoon Sriracha
    • Fried Eggs and Assembly
    • 8 slices white sandwich bread, such as Pullman
    • 1/4 cup mayonnaise
    • 2 tablespoons unsalted butter
    • 4 large eggs
    • Kosher salt, ground pepper
    • 1 cup arugula leaves

Instructions

Pickled Spring Onions

  • Combine onions, vinegar, sugar, salt, and 1 tablespoon water in a small bowl and toss to combine; let stand for 30 minutes and drain.

Maple Bacon and Spicy Mayo

  • Preheat oven to 350°. Place bacon on a foil-lined large rimmed baking sheet; brush both sides with syrup. Bake until bacon begins to crisp but is still pliable, 20-25 minutes.
  • Mix mayonnaise and Sriracha in a small bowl to combine; set aside.

Fried Eggs and Assembly

  1. Spread 1 side of bread slices with plain mayonnaise. Heat a large skillet over medium-low heat. Working in batches, cook bread, mayonnaise side down, until brown and crisp, about 3 minutes. Wipe out skillet.
  2. Melt butter in same skillet over medium heat; crack eggs into skillet. Cook, occasionally basting with butter in skillet, until whites are set, about 3 minutes. Season with salt and pepper.
  3. Spread untoasted side of each bread slice with spicy mayo. Build sandwiches with bread, bacon, eggs, pickled spring onions, and arugula.

Preparation time: 10 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 4

Recipe adapted from and photo courtesy of: Bon Appetit

 

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