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 Appétit, April 2013