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Bacon and Egg Sandwiches with 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', '12 slices thick-cut bacon', '2 tablespoons pure maple syrup', '1/4 cup mayonnaise', '1 tablespoon Sriracha', '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']

Combine onions, vinegar, sugar, salt, and 1 tablespoon water in a small bowl and toss to combine; let stand for 30 minutes.
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.
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.

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