Bacon And Egg Sandwiches With Pickled Spring Onions
This recipe combines the smoky richness of thick-cut bacon with the tangy crunch of pickled spring onions, all balanced by the creamy kick of spicy mayo. Serve these gourmet breakfast sandwiches for a decadent start to your day!
— Constant Cookbook
Ingredients
- 4 spring onions or 6 scallions, whites only, thinly sliced
- 1/4 apple cider vinegar
- 2 sugar
- 1 kosher salt
- 12 slices thick-cut bacon
- 2 pure maple syrup
- 1/4 mayonnaise
- 1 Sriracha
- 8 slices white sandwich bread, such as Pullman
- 1/4 mayonnaise
- 2 unsalted butter
- 4 large eggs
- Kosher salt, ground pepper
- 1 arugula leaves
Instructions
- Combine onions, vinegar, sugar, salt, and 1 tablespoon water in a small bowl and toss to combine; let stand for 30 minutes.
- 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.
- 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.
Yield
4
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