Bacon and Egg Sandwiches with Pickled Spring Onions for your breakfast pleasure!
Bacon and Egg Sandwiches with Pickled Spring Onions
Bacon and Egg Sandwiches with Pickled Spring Onions for your breakfast pleasure!
Ingredients
- 4 spring onions or 6 scallions, whites only, thinly sliced
- 1/4 cup apple cider vinegar
- 2 teaspoons sugar
- 1 teaspoon kosher salt
Pickled Spring Onions
- 12 slices thick-cut bacon
- 2 tablespoons pure maple syrup
- 1/4 cup mayonnaise
- 1 tablespoon Sriracha
Maple Bacon and Spicy Mayo
- 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
Fried Eggs and Assembly
Instructions
- Combine onions, vinegar, sugar, salt, and 1 tablespoon water in a small bowl and toss to combine; let stand for 30 minutes and drain.
Pickled Spring Onions
- 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.
Maple Bacon and Spicy Mayo
- 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.
- 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.
- Spread untoasted side of each bread slice with spicy mayo. Build sandwiches with bread, bacon, eggs, pickled spring onions, and arugula.
Fried Eggs and Assembly
Recipe and photo courtesy of: Bon Appetit
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