Breakfast Sandwiches with Pickled Spring Onions
I'm a breakfast sandwich fiend. Literally, I could eat a breakfast sandwich every day. But, so I don't overwhelm my obsession with the sandos, I only have them on special occasions. This one is definitely a special sandwich. Mainly because you can really make it in the spring. If you're as big of a fan of breakfast sammies like me, then you'll definitely want to try these!
Ingredients
- a bushel of spring onions, whites only, thinly sliced
- 1/4 cup apple cider vinegar
- 2 teaspoons sugar
- 1 teaspoon kosher salt
- 12 slices of maple bacon
- 1/4 cup mayonnaise
- 1 tablespoon sriracha
- 8 slices levain bread
- 1/4 cup mayonnaise
- 2 tablespoons unsalted butter
- 4 large eggs
- kosher salt, ground pepper
- 1 cup chopped gem lettuce
Recipe
Combine onions, vinegar, sugar, salt, and 1 tablespoon water in a small bowl and toss to combine; let stand for 30 minutes.
Cook bacon in a large skillet over medium heat until cooked to desired crispy and crunchy-ness. Once your bacon is cooked, transfer it to a plate with a paper towel to soak up the excess grease.
Mix mayonnaise and Sriracha in a small bowl to combine; set aside.
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.
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 gem lettuce.
Recipe adapted from Bon Appetit magazine.
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