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

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:

1. Put 2 egg yolks, grated garlic, and a splash of water in a food processor.
2. While it’s running, slowly stream in 1 cup of cold canola oil.
3. Run it until the mixture thickens and looks a little like mayo.

4. Add the juice of half a lemon, 2 teaspoons of Sriracha (or more, up to you), and a pinch of salt and pepper.
5. Run the food processor again to combine everything.

Sandwiches:

1. Toast  your bread of choice and slather on that sriracha aioli.
2. 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.

3. Top it off with a fried egg and season with salt and pepper.
4. Repeat and eat it approximately 17 more times.

This recipe is adapted from Yes to Yolks.