Hangover Cure: Bacon and Egg Sandwich with Sriracha Mayo and Pickled Spring Onions

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My husband had a milestone birthday on Tuesday. There was merry making and festivities and, being a forward thinker, I wanted to make sure we had something on hand the next morning to soothe our stomachs and our heads. This sandwich was it.

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It starts, as most good sandwiches do, with bacon. For those readers in the UK, please, I beg you, do not use back bacon for this. This calls for streaky ‘American-style’ bacon with lovely fat running through it. It needs to be cooked crispy on the outside and wiggly on the inside. This is the law. The most important part about this bacon is that it is brushed with maple syrup to make it sweet, salty, sticky, crispy and wiggly – alone it’s a taste sensation, with the rest of this sandwich it is an assault of the senses.

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After a night of making merry, you need something with a bit of zing. Something that makes your eyes pop out a bit and clears the fuzz from your head. This sandwich has two such concoctions within it, the first being quick-pickled spring onions (scallions). They are sour, but still with that mild onion bite and the merest hint of a crunch which adds to the infinite layers of complexity and perfection that is this sandwich.

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The second zingy element is sriracha mayonnaise. The recipe calls for one tablespoon per quarter cup of mayo, but for a hangover of these proportions much more chilli kick was required. I probably doubled the amount of sriracha, but to be honest I wasn’t in the mood for measuring, so it was more of a squeeze-until-your-hand-cramps-up kind of deal.

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Next up, eggs. Fried sunny-side up in butter – why people fry eggs in oil is beyond me. It just makes them greasy without any of the flavor benefits. Don’t do it people, just don’t. Runny yokes are also essential, the ooze is all part of the sensory stimulation.

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Last, but not least, fried bread. Not fried in butter though, fried after being slathered with mayonnaise. Who knew? I always thought mayonnaise went wrong when it came into contact with heat, but apparently not. It gives a lovely golden crust to the bread and amps up the calories which is what we all need to get the morning after off to the right start.

So, we’ve got sweet, sour, salty, spicy, crunchy, oozy, crispy and wiggly. I would say that makes for a pretty satisfying breakfast. Wash it all down with a cold can of coke and you’ll be ready to hit the town again! Alright, that may be a little optimistic, but you’ll feel a bit better and perhaps manage to get dressed at some point before the sun sets.

Bon appetit!

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Recipe available in Bon Appetit April 2013 via Epicurious

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15 thoughts on “Hangover Cure: Bacon and Egg Sandwich with Sriracha Mayo and Pickled Spring Onions

  1. Tina Keller says:

    That’s the funniest thing I have read. You make me laugh. I hope you took the next day off. It does sound delicious. Do we have to have a hangover to try it? Haa Haa. I made the one pot pasta and it was yummy.

  2. Mom says:

    Grandma says to drink sauerkraut juice for a hangover! Full of minerals and vitamin C. You know she always has an answer to everything:))

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