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Open-Faced Egg Sandwich

© Sunshine Urbaniak

Open-Faced Egg Sandwich

This open-faced egg sandwich isn’t complicated or anything new, but it truly satisfies your tastebuds with its building flavors of garlicky mayo aioli, spicy arugula, creamy avocado, warm egg yolk, and tangy-sweet pickled onions. To me, it’s the perfect combination of flavor and texture you want in a breakfast sandwich. By keeping it open-faced, this sandwich is lower in calories and carbs to not weigh you down. 

I use sourdough bread in this sandwich but feel free to swap in your favorite bread. I lightly toast the bread for subtle crunch but still soft enough to absorb the runny egg yolk. Make your sandwich to your liking by adding as much or little of the arugula, avocado, and pickled red onions. I personally use about 1/2 cup arugula, 1/4 avocado, and a healthy fork-full of onions (I can’t get enough of these). You’ll have some extra mayo aioli and pickled onions leftover for another day. Enjoy!

Open-Faced Egg Sandwich

Open-Faced Egg Sandwich

Servings: 2

AuthorSunshine UrbaniakCategoryTotal Time1 hr 5 mins

INGREDIENTS

Pickled Red Onions
1 Red Onion, thinly sliced
1 cup Water
½ cup Apple Cider Vinegar
1 tbsp Sugar
1 tsp Salt
Mayo Aioli
¼ cup Mayonnaise
1 tsp White Vinegar
1 Garlic Clove, pressed or finely minced
Sandwich
2 Eggs
2 Slices of Sourdough Bread
1 cup Baby Arugula
1 Avocado, thinly sliced

DIRECTIONS

Pickled Red Onions + Mayo Aioli
1

Pickled red onions: Mixed the water, vinegar, sugar, and salt until combined, then add red onion slices. Cover and let sit for 1 hour. Mayo aioli: Combine the mayo, vinegar, and garlic in a bowl and mix well. Both can be made ahead and keeps for 2 weeks.

Sandwich
2

Make your sandwich to your liking–add as much or little of arugula, avocado, and red onions. Lightly toast your bread and fry up the egg (over-easy) at the same time. Coat toasted bread with mayo aioli, then top with arugula, avocado slices (slightly overlapping), the fried egg, and lastly the red onions. Enjoy!

Ingredients

Pickled Red Onions
 1 Red Onion, thinly sliced
 1 cup Water
 ½ cup Apple Cider Vinegar
 1 tbsp Sugar
 1 tsp Salt
Mayo Aioli
 ¼ cup Mayonnaise
 1 tsp White Vinegar
 1 Garlic Clove, pressed or finely minced
Sandwich
 2 Eggs
 2 Slices of Sourdough Bread
 1 cup Baby Arugula
 1 Avocado, thinly sliced

Directions

Pickled Red Onions + Mayo Aioli
1

Pickled red onions: Mixed the water, vinegar, sugar, and salt until combined, then add red onion slices. Cover and let sit for 1 hour. Mayo aioli: Combine the mayo, vinegar, and garlic in a bowl and mix well. Both can be made ahead and keeps for 2 weeks.

Sandwich
2

Make your sandwich to your liking–add as much or little of arugula, avocado, and red onions. Lightly toast your bread and fry up the egg (over-easy) at the same time. Coat toasted bread with mayo aioli, then top with arugula, avocado slices (slightly overlapping), the fried egg, and lastly the red onions. Enjoy!

Open-Faced Egg Sandwich

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