Bacon and Egg Sandwiches with Pickled Spring Onions

By vealam

Ingredients

• For 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
• For MAPLE BACON and SPICY MAYO:
• 12 slices thick-cut bacon
• 2 tablespoons pure maple syrup
• 1/4 cup mayonnaise
• 1 tablespoon Sriracha
• For 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

Details

Servings 4
Adapted from epicurious.com

Preparation

Step 1

For 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.

For MAPLE BACON and SPICY MAYO:
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.
Mix mayonnaise and Sriracha in a small bowl to combine; set aside.

For 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.