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SANDWICH - Bacon And Egg Sandwiches With Pickled Spring Onions
Nb persons: 4
|Bacon And Egg Sandwiches With Pickled Spring Onions BON APPETITE Ingredients Pickled Spring Onions 4 spring onions or 6 scallions, whites only, thinly sliced|
|1/4 cup||apple cider vinegar|
|1 teaspoon||kosher salt|
|Maple Bacon And Spicy Mayo|
|12 slices||thick-cut bacon|
|2 tablespoons||pure maple syrup|
|Fried Eggs And Assembly|
|8 slices||white sandwich bread, such as Pullman|
|2 tablespoons||unsalted butter|
|1 cup||arugula leaves|
Combine onions, vinegar, sugar, salt, and 1 tablespoon water in a small bowl and toss to combine; let stand for 30 minutes.
Maple Bacon And Spicy Mayo
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.
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.
Recipe by Noble Sandwich Co in Austin TX