Bacon and Egg Sandwiches with Pickled Spring Onions

Ingredients

• 0.3 cup apple cider vinegar 
• 1 cup arugula 
• 4 large eggs 
• 4 servings pepper 
• 2 tablespoons maple syrup pure
• 0.3 cup mayonnaise 
• 4  spring onion thinly sliced
• 1 tablespoon sriracha 
• 2 teaspoons sugar 
• 12 slices bacon thick-cut
• 2 tablespoons butter unsalted
• 8 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.