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
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.
bacon recipe courtesy of: Noble Sandwich Company, 11815 620 N. Suite 4, Austin, Texas; Bon Appétit, April 2013
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