Bacon and Egg Sandwiches with Pickled Spring Onions
Delicious breakfast sandwiches featuring crispy maple-glazed bacon, perfectly fried eggs, and tangy pickled spring onions, all topped with peppery arugula and served on toasted white bread with a spicy sriracha mayo spread.
Ingredients
- •4 whole spring onions
- •¼ cup apple cider vinegar
- •2 teaspoons sugar
- •1 teaspoon kosher salt
- •12 slices thick-cut bacon
- •2 tablespoons pure maple syrup
- •¼ cup mayonnaise
- •1 tablespoon Sriracha
- •8 slices white sandwich bread
- •¼ cup mayonnaise
- •2 tablespoons unsalted butter
- •4 whole large eggs
- •1 to taste Kosher salt, ground pepper
- •1 cup arugula leaves
Cooking Instructions
- 1.
Combine onions, vinegar, sugar, salt, and 1 tablespoon water in a small bowl and toss to combine; let stand for 30 minutes.
30 min
- 2.
Preheat oven to 350°F. 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.
25 min
- 3.
Mix mayonnaise and Sriracha in a small bowl to combine; set aside.
2 min
- 4.
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.
10 min
- 5.
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.
5 min
- 6.
Build sandwiches with bread, bacon, eggs, pickled spring onions, and arugula.
5 min
