Open-Faced Egg Sandwich
Servings: 2
AuthorSunshine UrbaniakCategoryBreakfastTotal Time1 hr 5 minsINGREDIENTS
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
