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Bacon and Egg Sandwiches with Pickled Spring Onions

4.8

(15)

Image may contain Food Egg Bread French Toast and Toast
photo by Gentl & Hyers

If you've ever woken up with a hangover, you know why egg sandwiches have earned their spot in the comfort-food canon. But the day-after staple can cure your dinnertime blues, too. The necessities: a runny yolk; soft, griddled bread; and something fresh to keep the fat attack in check. Once you've nailed these basics, it's about adding a few more elements for flair. This version, from Austin's Noble Sandwich Co., uses quick-pickled onions (proof that pickles make everything taste better), Sriracha mayonnaise to bring the heat (a dash of hot sauce would also do the trick), and arugula for brightness and bite. Throw some avocado on there, or sliced ripe tomato, if you're in the mood. The point is, think savory, think seasonal, and wake up to a new reality.

Recipe information

  • Yield

    Makes 4 servings

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

Preparation

  1. For pickled spring onions:

    Step 1

    Combine onions, vinegar, sugar, salt, and 1 tablespoon water in a small bowl and toss to combine; let stand for 30 minutes.

  2. For maple bacon and spicy mayo:

    Step 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.

    Step 3

    Mix mayonnaise and Sriracha in a small bowl to combine; set aside.

  3. For fried eggs and assembly:

    Step 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.

    Step 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.

    Step 6

    Spread untoasted side of each bread slice with spicy mayo. Build sandwiches with bread, bacon, eggs, pickled spring onions, and arugula.

TagsSandwichBaconCured MeatMeatScallionOnionRoot VegetableVegetableArugulaLeafy GreensMainBreakfastBrunchNut FreeEasyQuickFrySpringBon Appétit

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