Yes, I did get this one out of the same Bon Appetite magazine. I was in Africa for a two weeks, and I really had to tell my wife I loved her and appreciated her letting me go to Tanzania on a Cape Buff hunt. I was really impressed with how the flavors exploded with multi levels. Hits you with a little tart, then sweet, and finished with some heat. The first bite, was like “What is going on in my mouth right now?”. The last bite you were craving more. For all you hunters out there that want to get out on Sunday from the honey do list. Get up early and make this for your wife on Saturday.
Bacon and Egg Sandwiches with pickled spring onions (makes four)
Maple Bacon and Spicy Mayo
Fried Eggs and Assembly
In a small bowl combine onions, vinegar, sugar and salt and 1 Tbsp of water and toss to combine for 30 minutes.
Preheat the oven to 350 degrees. Place bacon on a foil lined cookie sheet. Brush both sides of the bacon with the maple syrup.
Bake in oven until the bacon comes dark and crisp but still pliable, 20-25 minutes. Do not make it too crunchy.
Mix mayonnaise and Sriracha in a small bowl and set aside.
Spread one side of the bread slice with mayonnaise. Heat a large skillet. Working in batches cook bread, mayonnaise side down until brown and crisp. In another skillet, olive oil or a little butter to your pan and fry your egg sunny side up until the whites are set. Sprinkle with salt and pepper.
Assemble your sandwich with each piece of bread with spicy mayo. Build sandwich with bread, bacon, egg, pickled spring onions, and arugula.
Sit back and watch your wife’s face. It is going to start out slow, because your brain is trying to get its all the flavors that are coming at it. Trust me, on the second and third bite it all comes together like a Rubic’s cube in the 80s.
Have a great morning.
The Hunting Chef