Bacon and Egg Sandwiches with Pickled Spring Onions

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The first time I made these sandwiches for myself at 7 AM before a morning meeting, I actually stopped mid-bite because the pickled spring onions cut through the richness of the fried egg so perfectly. It wasn't fancy — just butter-toasted bread and eggs with that little tang from the brine — but it became the thing I kept making whenever I needed breakfast to feel like something I'd made on purpose.

I keep a jar of quick-pickled spring onions in the fridge at all times now, which means I can throw these together without any actual prep. The pickling liquid does the work while you heat the pan, and they keep well for weeks. Use whatever eggs your local farmer has — the yolks will be richer than grocery store ones.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 servings

Course: sandwich

Cuisine: American

Calories: 485

Ingredients Method Nutrition Notes

Ingredients

For the quick-pickled spring onions:

1 cup water
½ cup white wine vinegar
2 tablespoons sugar
1 teaspoon kosher salt
6 –8 spring onions thinly sliced on the diagonal

For each sandwich (makes 4):

4 slices sourdough or brioche bread
8 strips thick-cut bacon
4 large eggs
3 tablespoons unsalted butter
1 tablespoon olive oil
freshly ground black pepper
flaky sea salt for finishing

Method

Make the pickled spring onions: Bring water and vinegar to a simmer in a small saucepan. Whisk in sugar and kosher salt until dissolved. Pour over sliced spring onions in a heatproof bowl or jar. Set aside at room temperature while you make the sandwiches — they'll be ready when you are.
Cook the bacon: Lay bacon strips flat in a large skillet over medium heat. Cook undisturbed for 3 minutes, then flip and cook until deep golden brown and crisp, about 5–6 more minutes. Transfer to paper towels. Reduce heat to low.
Toast the bread: In the same skillet with the rendered bacon fat, add butter and olive oil over medium-low. Toast bread slices until golden on both sides, about 2 minutes per side. Remove to a plate.
Fry the eggs: Lower the heat slightly. Crack eggs into the pan, spacing them apart. Cook undisturbed for 1 minute, then baste with hot butter using a spoon if you like (or just let it go). Cook until whites are set but yolks are still soft — about 3 minutes total for sunny-side up, or flip for over-easy at the 2-minute mark.
Assemble: Layer bacon on bottom slice of toast, then egg on top. Sprinkle with flaky sea salt and cracked pepper. Top with a generous handful of pickled spring onions. Close sandwiches and serve immediately while eggs are warm.

Nutrition

Calories: 485kcalCarbohydrates: 38gProtein: 26gFat: 28gSaturated Fat: 10gCholesterol: 375mgSodium: 920mgPotassium: 340mgFiber: 2gSugar: 6gVitamin A: 18IUVitamin C: 12mgCalcium: 120mgIron: 5mg

Notes

The pickled spring onions keep in the fridge for up to 3 weeks. I often double the brine recipe and store extras in a small mason jar.
For crispy bacon without burning, start with a cold pan so the fat renders slowly.
If you prefer runnier yolks, reduce egg cooking time by 30 seconds — the residual heat will finish them as you assemble.
Leftover eggs reheat well in a microwave for 20–30 seconds. The pickled onions hold up better than raw ones when reheated.

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