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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
Open-Faced Egg Sandwich
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