Bacon and Egg Sandwiches with Pickled Spring Onions

Health score
10%
Bacon and Egg Sandwiches with Pickled Spring Onions
45 min.
4
846kcal

Suggestions


If you're looking to elevate your breakfast game, look no further than these delectable Bacon and Egg Sandwiches with Pickled Spring Onions. Perfectly suited for a morning meal, brunch gathering, or even a satisfying lunch, this recipe combines a symphony of flavors and textures that will have your taste buds dancing.

Imagine biting into crispy, thick-cut bacon that's been lovingly baked to perfection and brushed with a hint of pure maple syrup for a touch of sweetness. Nestled between golden, buttery bread is a luscious fried egg, cooked to your desired doneness, creating a rich, creamy experience with every mouthful. To top it all off, we've added crunchy, pickled spring onions that bring a zesty twist, cutting through the richness of the sandwich and adding a burst of freshness with every bite.

This dish invites you to savor the morning sun, making it a wonderful choice for gatherings with family and friends. With a prep time of just 45 minutes, it's easy to whip up and serves four people, ensuring there’s enough to share—or keep all to yourself! Indulge in these Bacon and Egg Sandwiches with Pickled Spring Onions and transform your ordinary breakfast into an extraordinary feast.

Ingredients

  • 0.3 cup apple cider vinegar 
  • cup arugula 
  • large eggs 
  • servings pepper 
  • tablespoons maple syrup pure
  • 0.3 cup mayonnaise 
  •  spring onion thinly sliced
  • tablespoon sriracha 
  • teaspoons sugar 
  • 12 slices bacon thick-cut
  • tablespoons butter unsalted
  • slices sandwich bread white such as pullman

Equipment

  • bowl
  • frying pan
  • oven
  • aluminum foil

Directions

  1. Combine onions, vinegar, sugar, salt, and1 tablespoon water in a small bowland toss to combine; let standfor 30 minutes.
  2. Preheat oven to 350°F.
  3. Place baconon a foil-lined large rimmed bakingsheet; brush both sides with syrup.
  4. Bake until bacon begins to crispbut is still pliable, 20-25 minutes.
  5. Mix mayonnaise and Sriracha ina small bowl to combine; set aside.
  6. Spread 1 side of bread slices with plainmayonnaise.
  7. Heat a large skilletover medium-low heat. Working inbatches, cook bread, mayonnaiseside down, until brown and crisp,about 3 minutes. Wipe out skillet.
  8. Melt butter in same skillet overmedium heat; crack eggs intoskillet. Cook, occasionally bastingwith butter in skillet, until whitesare set, about 3 minutes. Seasonwith salt and pepper.
  9. Spread untoasted side of eachbread slice with spicy mayo. Buildsandwiches with bread, bacon,eggs, pickled spring onions, andarugula.

Nutrition Facts

Calories846kcal
Protein12.04%
Fat70.54%
Carbs17.42%

Properties

Glycemic Index
91.84
Glycemic Load
21.71
Inflammation Score
-6
Nutrition Score
22.034782471864%

Flavonoids

Isorhamnetin
0.22mg
Kaempferol
1.91mg
Quercetin
1.68mg

Nutrients percent of daily need

Calories:845.79kcal
42.29%
Fat:65.64g
100.99%
Saturated Fat:21.58g
134.88%
Carbohydrates:36.48g
12.16%
Net Carbohydrates:34.9g
12.69%
Sugar:11.41g
12.68%
Cholesterol:278.21mg
92.74%
Sodium:1204.98mg
52.39%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:25.21g
50.43%
Selenium:49.17µg
70.24%
Vitamin K:54.09µg
51.52%
Vitamin B1:0.59mg
39.33%
Vitamin B2:0.59mg
34.42%
Vitamin B3:6.86mg
34.3%
Phosphorus:324.39mg
32.44%
Manganese:0.64mg
32%
Folate:92.65µg
23.16%
Vitamin B6:0.44mg
21.8%
Iron:3.35mg
18.59%
Calcium:171.01mg
17.1%
Vitamin B5:1.7mg
17.02%
Zinc:2.54mg
16.92%
Vitamin B12:1.01µg
16.9%
Vitamin A:738.59IU
14.77%
Potassium:436.84mg
12.48%
Vitamin E:1.81mg
12.09%
Vitamin D:1.57µg
10.43%
Magnesium:40.67mg
10.17%
Copper:0.16mg
8.22%
Vitamin C:5.44mg
6.59%
Fiber:1.58g
6.31%
Source:Epicurious