Bacon and Egg Sandwiches with Pickled Spring Onions

By jargrr

Ingredients

• 4 spring onions or 6 scallions, whites only, thinly sliced
• 1/4 cup apple cider vinegar
• 2 teaspoons sugar
• 1 teaspoon kosher salt
• 12 slices thick-cut bacon
• 2 tablespoons pure maple syrup
• 1/4 cup mayonnaise
• 1 tablespoon Sriracha
• 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.