OPEN-FACE EGG SANDWICHES
WITH BACON, AVOCADO, & SRIRACHA AIOLI
For the Aioli: 2 egg yolks, at room temperature 1 garlic clove, finely grated 1 cup canola oil, cold Juice of half a lemon 2 teaspoons Sriracha sauce (or more to taste) Salt and pepper, to taste
For the Aioli:
Place the egg yolks, grated garlic, and a splash of water in the bowl of a food processor. Turn on the machine and while its running, slowly stream in the cold canola oil. Run the machine until the mixture thickens and emulsifies. It should look like a slightly loose mayo. Add the lemon juice, Sriracha, and a pinch of salt and pepper. Run the machine again to incorporate and then transfer to an airtight container. Serve immediately or keep sealed in the fridge for up to a week.
For the Sandwiches 2 thick slices of multigrain or sourdough bread (or your bread of choice) 4 slices of crisped bacon 1 avocado, sliced and tossed with a little lemon or lime juice 1 cup baby arugula 2 eggs, cooked to your liking Salt and pepper, to taste
For the Sandwiches:
Toast the bread and slather with the Sriracha aioli while the bread is still warm. Top each slice of bread with two slices of bacon, followed by a handful of baby arugula and the sliced avocado. Top everything with the egg and season with salt and pepper. Serve immediately.