Name: Open-Face Egg Sandwiches with Bacon, Avocado, & Sriracha Aioli
Ingredients: 2 egg yolks, at room temperature; 1 garlic clove, finely grated; 1 cup canola oil, cold (I put mine in the fridge for an hour or two before using); Juice of ½ a lemon; 2 teaspoons Sriracha sauce (or more to taste); Salt and pepper, to taste; 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 (I like sunny side up); Salt and pepper, to taste

Ingredients

Scale

For the Aioli:

2 egg yolks, at room temperature
1 garlic clove, finely grated
1 cup canola oil, cold (I put mine in the fridge for an hour or two before using)
Juice of ½ a lemon
2 teaspoons Sriracha sauce (or more to taste)
Salt and pepper, to taste

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 (I like sunny side up)
Salt and pepper, to taste

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Instructions

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:

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.