s OPEN-FACEDFRICO EGG SANDWICH **** s   



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Ingredients


 
Instructions
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5-20-19 very good , i used cheddar and parm would probably be better....
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The layer of melted and crisped cheese —the frico—is what make this creamy sandwich unique. If you like spicy aoli, add two large cloves of garlic. —Julie Solis, Congers, New York
TOTAL TIME: Prep/Total Time: 30 min. YIELD: 4 servings.
Ingredients
1/4 cup mayonnaise
1 tablespoon olive oil
1 garlic clove, minced
1/8 teaspoon salt
Dash pepper
1/2 cup shredded Parmesan cheese
4 large Eggland's Best eggs
4 slices Italian bread (1 inch thick), lightly toasted
1/2 cup sandwich giardiniera, drained and finely chopped
4 thin slices tomato
Minced fresh parsley
Directions
1. For aioli, in a small bowl, combine the mayonnaise, olive oil, garlic, salt and pepper; set aside.
2. Sprinkle Parmesan into large nonstick skillet; heat over medium heat. Cook just until melted, about 2 minutes. Break eggs, 1 at a time, into a custard cup or saucer, then gently slide into pan over Parmesan. Immediately reduce heat to low. To prepare eggs sunny-side up, cover pan and cook until yolks thicken but are not hard, 4-5 minutes.
3. Spread aioli over toasted bread. Top with giardiniera, tomato and egg. Sprinkle with parsley.

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