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
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.
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.
Recipe adapted from Bon Appetit magazine.
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