WEEKDAYS 1e|12c|p

Bacon, Egg, and Spring Onion Sandwich

Michael Symon
Servings: 4
1 to 30 min

We've all had it -- the midnight munchies. This sandwich is a great remedy for those cravings. It's easy to make and it thoroughly satisfies.

  • Ingredients
  • step-by-step directions
Bacon, Egg, and Spring Onion Sandwich
  • 12 pieces bacon
  • 8 slices sourdough bread
  • 1 tablespoon extra-virgin olive oil
  • 8 spring onions
  • 2 tablespoon butter
  • 4 eggs
  • 12 leaves fresh basil
  • mayonnaise to taste
  • mustard to taste
  • salt and freshly ground black pepper to taste
  • Heat a grill pan to medium-high heat.
  • Grill the bacon until crisp and set aside. Grill the bread until golden and toasted, and set aside.
  • In a large bowl, toss the spring onions in the olive oil and season with salt and pepper. Grill onions until bright and charred in spots.
  • In a nonstick pan, add butter and place over medium heat. Once melted, fry each of the eggs. Baste egg with butter while cooking.
  • Assemble each of the sandwiches with 3 slices of bacon, two of the onions, a fried egg and 3 leaves of basil. Spread desired amount of mayonnaise and mustard on each.
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