Bacon and Egg Sandwiches with Pickled Spring Onions
Bacon and Egg Sandwiches with Pickled Spring Onions is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Combine onions, vinegar, sugar, salt, and 1 tablespoon water in a small bowl and toss to combine; let stand for 30 minutes.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionCombine onions, vinegar, sugar, salt, and 1 tablespoon water in a small bowl and toss to combine; let stand for 30 minutes.
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.
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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.