By now, everyone in America has heard of (and eaten plenty of) avocado toast. But we know there’s something missing from this trend. While the creamy avocado and crunchy toast make for a great combination, it absolutely, definitively needs some bacon strips. But why stop there? Slather that bad boy in a perfectly spicy Sriracha aioli and top it off with a runny fried egg.
Now we’re talking. Here’s how to make this trendy breakfast reboot from Yes to Yolks:
Ingredients
For the Aioli:
- 2 egg yolks, at room temperature
- 1 garlic clove, finely grated
- 1 cup canola oil, cold
- 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
- Salt and pepper, to taste
Directions
Sriracha Aioli:
- Put 2 egg yolks, grated garlic, and a splash of water in a food processor.
- While it’s running, slowly stream in 1 cup of cold canola oil.
- Run it until the mixture thickens and looks a little like mayo.
- Add the juice of half a lemon, 2 teaspoons of Sriracha (or more, up to you), and a pinch of salt and pepper.
- Run the food processor again to combine everything.
Sandwiches:
- Toast your bread of choice and slather on that Sriracha aioli.
- Layer each slice of bread with at least 2 strips of bacon (more are encouraged), followed by a handful of baby arugula and sliced avocado.
- Top it off with a fried egg and season with salt and pepper.
- Repeat and eat it approximately 17 more times.
This recipe is adapted from Yes to Yolks.
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