Worth a trip

Bacon and Egg Sandwiches with Pickled Spring Onions

Name: Bacon and Egg Sandwiches with Pickled Spring Onions
Ingredients: 4 spring onions or 6 scallions, whites only, thinly sliced; 1/4 cup apple cider vinegar; 2 teaspoons sugar; 1 teaspoon kosher salt; 12 slices thick-cut bacon; 2 tablespoons pure maple syrup; 1/4 cup mayonnaise; 1 tablespoon Sriracha; 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

A small grocery run gets this on the table.

Ingredients

Steps

Match

directions

1.
Combine onions, vinegar, sugar, salt, and 1 tablespoon water in a small bowl and toss to combine; let stand for 30 minutes.
2.
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.
3.
Mix mayonnaise and Sriracha in a small bowl to combine; set aside.
4.
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.
5.
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.
6.
Spread untoasted side of each bread slice with spicy mayo. Build sandwiches with bread, bacon, eggs, pickled spring onions, and arugula.

Recipes sourced from Epicurious.com.

↑ Back to top

Directions