Recipe of the Day: Bacon and Egg Sandwiches with Pickled Spring Onions

Bacon and Egg Sandwiches with Pickled Spring Onions

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

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preparation

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.

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One response to “Recipe of the Day: Bacon and Egg Sandwiches with Pickled Spring Onions

  1. Pingback: Onions as Fat Free Nutrition | Healthy Lunch Ideas

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