Bacon and Egg Sandwiches with Pickled Spring Onion
Category
Breakfast - Brunch
Sub
Category
None
Servings
4
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.
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
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.
