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Open-Face Egg Sandwiches with Bacon, Avocado, & Sriracha Aioli

  • Yield: 2 sandwiches (with extra aioli) 1x



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


For the Aioli:

  1. 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:

  1. 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.