Monday, September 02, 2013

3038. BACON and EGG SANDWICHES with PICKLED SPRING ONIONS

makes four servings 


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 App├ętit, April 2013

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