Bacon and Egg Sandwiches with Pickled Spring Onions

From the kitchen of Carly

Crispy bacon glazed with maple syrup meets tangy pickled spring onions on thick-cut toast spread with sriracha mayo. This isn't delicate breakfast fare, it's a sturdy, flavor-packed sandwich that rewards you for getting out of bed.

Prep
n/a
Cook
n/a
Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 14 spring onions or 6 scallions, whites only, thinly sliced
  • 11/4 cup apple cider vinegar
  • 12 teaspoons sugar
  • 11 teaspoon kosher salt
  • 112 slices thick-cut bacon
  • 12 tablespoons pure maple syrup
  • 11/4 cup mayonnaise
  • 11 tablespoon Sriracha
  • 18 slices white sandwich bread, such as Pullman
  • 11/4 cup mayonnaise
  • 12 tablespoons unsalted butter
  • 14 large eggs
  • 1Kosher salt, ground pepper
  • 11 cup arugula leaves

Instructions

  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.