Bacon and Egg Sandwiches with Pickled Spring Onions

Ingredients for Bacon and Egg Sandwiches with Pickled Spring Onions

• 4 spring onions or 6 spring onions, whites only, thinly sliced

• 60ml apple cider vinegar

• 2 teaspoons sugar

• 1 teaspoon kosher salt

• 12 slices thick-cut bacon

• 2 tablespoons pure maple syrup

• 60ml mayonnaise

• 1 tablespoon Sriracha

• 8 slices white sandwich bread, such as Pullman

• 60g mayonnaise

• 2 tablespoons unsalted butter

• 4 large eggs

• Kosher salt, ground pepper

• 1 cup rocket leaves

Combine onions, vinegar, sugar, salt, and 1 tablespoon water in a small bowl and toss to combine; let stand for 30 minutes.

Preheat oven to 177°C. 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 rocket.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.