Bacon And Egg Sandwiches With Pickled Spring Onions Recipes

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BAKED-EGG AND CANADIAN BACON SANDWICHES



Baked-Egg and Canadian Bacon Sandwiches image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

8 large eggs
1/2 cup heavy cream
1 tablespoon chopped fresh chives
Kosher salt and freshly ground pepper
3 tablespoons extra-virgin olive oil, plus more for the pan
8 slices Canadian bacon (about 4 ounces)
4 brioche hamburger rolls, split
1/2 cup dijonnaise (or mayonnaise mixed with dijon mustard)
1/4 cup jarred Peppadew peppers, chopped, plus 2 tablespoons brine from the jar
4 slices gruyere cheese (about 2 ounces)
1 5-ounce package mixed greens (about 8 cups)
1/4 cup packaged fried shallots or onions

Steps:

  • Preheat the oven to 375 degrees F. Whisk the eggs, heavy cream, chives, 3/4 teaspoon salt and a few grinds of pepper in a bowl until fluffy. Generously coat the bottom and sides of an 8-inch-square or round cake pan with olive oil; add the egg mixture. Set in a roasting pan; add enough water to come 1/4 inch up the sides of the cake pan. Carefully transfer to the oven; bake until the eggs are set, 20 minutes.
  • Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Working in batches if needed, add the Canadian bacon and cook until crisp, 2 to 3 minutes per side; set aside.
  • Cut the baked eggs into 4 equal pieces. Spread the rolls with the dijonnaise, then sandwich with the Peppadews, bacon, cheese and eggs. Place the sandwiches on a baking sheet and bake until the cheese melts, about 3 minutes.
  • Meanwhile, toss the greens with the remaining 1 tablespoon olive oil, the Peppadew brine and fried shallots; season with salt and pepper. Serve with the sandwiches.

SHEET-PAN BACON EGG SANDWICHES FOR A CROWD



Sheet-Pan Bacon Egg Sandwiches for a Crowd image

This ingenious method allows you to fry your bacon and cook more than a dozen eggs right on a sheet pan in the oven, eliminating all that time standing in front of the stove.

Provided by Food Network Kitchen

Categories     main-dish

Time 55m

Yield 16 sandwiches

Number Of Ingredients 10

8 slices bacon (about 8 ounces), cut into 1/2 inch pieces
1 tablespoon vegetable oil
18 large eggs
1/2 cup half-and-half
3 scallions, thinly sliced
Kosher salt and freshly ground black pepper
2 plum tomatoes, seeded and diced
2 cups shredded sharp Cheddar
16 potato sandwich rolls, split
Hot sauce, for serving

Steps:

  • Preheat the oven to 350 degrees F. Spread the bacon pieces in a single layer on an 18-by-13-inch sheet pan and drizzle with vegetable oil. Bake until crisp and lightly browned, about 15 minutes, stirring halfway through. Remove the pan from the oven but do not drain the fat or remove the bacon. Reduce the oven temperature to 300 degrees.
  • Meanwhile, whisk the eggs, half-and-half, scallions, 2 teaspoons salt and 1/4 teaspoon pepper together in a large bowl. Redistribute the bacon evenly on the sheet pan, then pour the egg mixture over and top with tomatoes and cheese. Return the pan to the oven, being careful not to spill, and bake until the eggs are just set, about 25 minutes.
  • Let the eggs cool 5 minutes before cutting. Meanwhile, warm the buns in the oven on a separate baking sheet. Use a knife or pizza cutter to cut the eggs into 16 even portions and place them between the bun halves. Serve the sandwiches with hot sauce on the side.

BACON AND EGG SANDWICHES WITH PICKLED SPRING ONIONS



Bacon and Egg Sandwiches with Pickled Spring Onions image

Categories     Sandwich     Egg     Breakfast     Brunch     Lunch     Bacon     Green Onion/Scallion     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 17

Pickled spring onions:
4 spring onions or 6 scallions, whites only, thinly sliced
1/4 cup apple cider vinegar
2 teaspoons sugar
1 teaspoon kosher salt
Maple bacon and spicy mayo:
12 slices thick-cut bacon
2 tablespoons pure maple syrup
1/4 cup mayonnaise
1 tablespoon Sriracha
Fried eggs and assembly:
8 slices white sandwich bread, such as Pullman
1/4 cup mayonnaise
2 tablespoons unsalted butter
4 large eggs
Kosher salt, ground pepper
1 cup arugula leaves

Steps:

  • For pickled spring onions:
  • Combine onions, vinegar, sugar, salt, and 1 tablespoon water in a small bowl and toss to combine; let stand for 30 minutes.
  • For maple bacon and spicy mayo:
  • 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.
  • For fried eggs and assembly:
  • 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.

BACON, EGG & AVOCADO SANDWICHES



Bacon, Egg & Avocado Sandwiches image

My husband wanted bacon and eggs; I wanted a BLT. We settled our standoff with an irresistible sandwich we've had many times since. -Patti Darwin, Lubbock, Texas

Provided by Taste of Home

Categories     Breakfast     Brunch     Lunch

Time 25m

Yield 2 servings.

Number Of Ingredients 11

2 bacon strips, halved crosswise
2 large eggs
1/8 teaspoon garlic salt
1/8 teaspoon pepper
2 tablespoons Miracle Whip or mayonnaise
4 slices sourdough bread, toasted
4 thin slices tomato
1/2 medium ripe avocado, peeled and sliced
2 slices Gouda cheese, optional
1 slice red onion, separated into rings, optional
2 teaspoons butter, softened

Steps:

  • In a large nonstick skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. Pour off drippings., In same skillet, break eggs, one at a time, into pan; immediately reduce heat to low. Cook until whites are completely set and yolks begin to thicken. Remove from heat; sprinkle with garlic salt and pepper. , Spread Miracle Whip over two slices of toast. Top with bacon, eggs, tomato, avocado and, if desired, cheese and onion. Spread butter over remaining toast; place over top.

Nutrition Facts : Calories 448 calories, Fat 23g fat (7g saturated fat), Cholesterol 209mg cholesterol, Sodium 864mg sodium, Carbohydrate 44g carbohydrate (7g sugars, Fiber 4g fiber), Protein 18g protein.

BACON AND EGG SANDWICH



Bacon and Egg Sandwich image

This is our favorite sandwich. The bread can also be toasted. I sometimes make it without the egg for a lighter version.

Provided by cuisinebymae

Categories     Breakfast

Time 20m

Yield 1 serving(s)

Number Of Ingredients 5

2 slices white bread
3 slices crisp bacon
1 fried egg
sliced tomatoes
Miracle Whip

Steps:

  • Spread 1 slice of bread with Miracle Whip.
  • Add the fried egg.
  • (While the egg is cooking, I flatten it with a metal spatula to break the yolk-it fits the bread better.) Spread the egg thinly with Miracle Whip.
  • Add crisp bacon in a single layer.
  • Next, a layer of tomato slices.
  • Cover with other slice of bread spread with Miracle Whip.

Nutrition Facts : Calories 334.3, Fat 16.4, SaturatedFat 5.2, Cholesterol 212.4, Sodium 880.9, Carbohydrate 26, Fiber 1.2, Sugar 2.3, Protein 19

BACON 'N' EGG SANDWICHES



Bacon 'n' Egg Sandwiches image

I came across this unique grilled combo when I was digging in my mom's recipe box. The crisp bacon, hard-boiled eggs and crunchy green onions make these cozy sandwiches look impressive when company drops by for lunch. Best of all, they're a snap to assemble. -Ann Fuemmeler, Glasgow, Missouri

Provided by Taste of Home

Categories     Breakfast     Brunch     Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 7

1/2 cup sour cream
8 slices bread
4 green onions, chopped
4 slices American cheese
2 hard-boiled large eggs, cut into 1/4-inch slices
8 cooked bacon strips
2 tablespoons butter, softened

Steps:

  • Spread sour cream over 4 bread slices; top with green onions, cheese, eggs, bacon and remaining bread. Spread outsides of sandwiches with butter., Toast sandwiches until golden brown and cheese is melted, 2-3 minutes per side.

Nutrition Facts : Calories 461 calories, Fat 27g fat (13g saturated fat), Cholesterol 137mg cholesterol, Sodium 887mg sodium, Carbohydrate 32g carbohydrate (6g sugars, Fiber 2g fiber), Protein 19g protein.

ONION AND BACON CHEESE SANDWICHES



Onion and Bacon Cheese Sandwiches image

Give everyday grilled cheese a boost! Top sandwiches with cooked bacon pieces and sliced onion.

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 25m

Yield 4

Number Of Ingredients 4

4 slices bacon, cut into 1/2-inch pieces
1 medium onion, thinly sliced
8 slices (3/4 oz each) Cheddar cheese
8 slices Vienna bread, 1/2 inch thick

Steps:

  • In 12-inch nonstick skillet, cook bacon over medium heat about 4 minutes, stirring occasionally, until almost cooked. Add onion. Cook 2 to 3 minutes, turning occasionally, until tender. Remove bacon and onion from skillet. Reserve 1 tablespoon drippings in skillet.
  • To make each sandwich, layer cheese, bacon and onion between 2 bread slices. Place 2 sandwiches in drippings in skillet. Cover and cook over medium-low heat 3 to 5 minutes, turning once, until bread is crisp and golden brown and cheese is melted. Repeat with remaining sandwiches.

Nutrition Facts : Calories 380, Carbohydrate 32 g, Cholesterol 50 mg, Fat 1/2, Fiber 2 g, Protein 19 g, SaturatedFat 11 g, ServingSize 1 Sandwich, Sodium 740 mg, Sugar 3 g, TransFat 1 g

BACON ONION SANDWICHES



Bacon Onion Sandwiches image

Make and share this Bacon Onion Sandwiches recipe from Food.com.

Provided by Julie Leo

Categories     Lunch/Snacks

Time 8h15m

Yield 2 bread

Number Of Ingredients 4

2 cups mayonnaise
4 ounces bacon bits
1 bunch green onion, sliced
2 loaves thin whole wheat bread

Steps:

  • Mix together the first three ingredients: refrigerate at least 8 hours.
  • Spread mayonaisse mixture on bread, trim crusts if desired* cut bread in forths diagonally.
  • *hint*when trimming crust from bread; use electric knife.
  • Do the same for mutiple sandwiches.
  • Stack, and let knife glide down.
  • No more ragged or torn bread.

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