Indulge in a tantalizing breakfast or brunch experience with our delectable Bacon and Egg Sandwiches elevated by the piquant flavors of Spicy Pickled Daikon and Carrots. This culinary journey begins with soft, fluffy English muffins toasted to perfection, serving as the canvas for a symphony of flavors. Crispy bacon, cooked to your desired doneness, adds a smoky, savory crunch, while perfectly cooked eggs, whether sunny-side up, over easy, or scrambled, provide a rich, creamy heart to the sandwich. The pickled daikon and carrots, with their vibrant colors and tangy kick, cut through the richness of the bacon and eggs, adding a refreshing brightness. Topped with a sprinkling of fresh herbs, these sandwiches are a harmonious blend of textures and flavors that will awaken your senses and leave you craving more.
Check out the recipes below so you can choose the best recipe for yourself!
BACON AND EGG SANDWICHES WITH PICKLED SPRING ONIONS
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
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.
VIETNAMESE PICKLED DAIKON RADISH AND CARROTS
This crispy Asian-style refrigerated pickle combination (do chua) is best known as an addition to banh mi sandwiches. You can also add cucumber and onions, if you like. This also works well with BBQ pork or as a rice side. They will keep for 4 weeks in the refrigerator.
Provided by bd.weld
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P1DT15m
Yield 10
Number Of Ingredients 6
Steps:
- Combine water, vinegar, sugar, and salt in a bowl. Stir until salt and sugar have dissolved.
- Place carrots and daikon in a sterile jar. Pour vinegar mixture on top until vegetables are completely covered. Seal jar and refrigerate for at least 1 day, ideally 3 days.
Nutrition Facts : Calories 27.9 calories, Carbohydrate 6.9 g, Fat 0.1 g, Fiber 1 g, Protein 0.3 g, Sodium 1415.7 mg, Sugar 5.4 g
EGG 'N' BACON SANDWICHES
From Aurora, Indiana, Sharon Pickett shares this healthy, homemade take on a fast-food favorite. "My son-in-law created this recipe so my grandchildren could have a quick yet nutritious breakfast before school," she shares.
Provided by Taste of Home
Time 5m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, whisk the eggs, milk, salt and pepper. Divide between two 10-oz. microwave-safe custard cups coated with cooking spray. Microwave, uncovered, on high for 20 seconds. Stir; microwave 20-25 seconds longer or until center of egg is almost set. , Place a slice of bacon on each muffin half; top with egg and sprinkle with cheese. Microwave, uncovered, for 10-13 seconds or until cheese is melted. Let stand for 20-30 seconds before serving.
Nutrition Facts : Calories 179 calories, Fat 8g fat (3g saturated fat), Cholesterol 223mg cholesterol, Sodium 673mg sodium, Carbohydrate 14g carbohydrate (2g sugars, Fiber 1g fiber), Protein 12g protein. Diabetic Exchanges
BACON 'N' EGG SANDWICHES
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
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.
BACON AND EGG SANDWICH
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
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
PICKLED DAIKON RADISH AND CARROT
I love the pickled daikon radish and carrot that come alongside Vietnamese rice noodle salads, and realized that it's so easy to make at home! These are not only great in rice noodle salads but also in rice paper rolls.
Provided by moosie
Categories Side Dish Vegetables Carrots
Time 5h20m
Yield 4
Number Of Ingredients 6
Steps:
- Heat vinegar and sugar in a saucepan over low heat until sugar is dissolved. Remove from heat, and refrigerate to cool. Place daikon and carrot in a glass jar with the cilantro and chile peppers. Pour the cooled vinegar mixture over, submerging the vegetables. Cover and refrigerate for at least 4 hours, or overnight.
Nutrition Facts : Calories 69.6 calories, Carbohydrate 17.2 g, Fat 0.1 g, Fiber 1.7 g, Protein 0.7 g, Sodium 27 mg, Sugar 15.2 g
PICKLED CARROTS AND DAIKON
Provided by Taste of Home
Time 20m
Yield 16 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine daikon, carrots and jalapenos. In a saucepan, bring water, vinegar, sugar, salt and, if desired, liquid smoke to a boil. Simmer until sugar dissolves. Pour mixture over vegetables, ensuring vegetables are submerged; cool. Transfer to jars, if desired; cover tightly. Refrigerate, covered, at least 1 hour before serving. Store in the refrigerator for up to 2 weeks, stirring occasionally.
Nutrition Facts : Calories 9 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 22mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 0 protein. Diabetic Exchanges
Tips:
- Use fresh, high-quality ingredients. This will make a big difference in the flavor of your sandwiches.
- Cook the bacon until it is crispy. This will help it to hold up better in the sandwich.
- Use a soft, fluffy bread. This will make the sandwich more enjoyable to eat.
- Add cheese, if desired. Cheese is a classic addition to a bacon and egg sandwich, and it can help to make it even more delicious.
- Serve the sandwich immediately. This will help to ensure that the bread is still soft and the eggs are still warm.
Conclusion:
Bacon and egg sandwiches are a delicious and easy breakfast option. By following these tips, you can make sure that your sandwiches are perfect every time. So next time you're looking for a quick and tasty breakfast, give this recipe a try!
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