Breakfast Sandwich Recipe
Recipe information
Make Breakfast Sandwich in just 20m. arugula, tomato, calabrian chili aioli, brioche bun
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Ingredients
Sandwich
Calabrian Chili Aioli
Calabrian Chili Aioli
1. Make aioli
In a small bowl, combine 0.5 cup mayonnaise, 1 tbs Calabrian chili paste, 1 tsp fresh lemon juice, 0.5 tsp minced garlic, 0.25 tsp smoked paprika, 0.5 tsp honey, 0.25 tsp salt, and 0.125 tsp black pepper. Whisk until smooth and homogenous. Taste and adjust heat or salt as desired. Cover and chill while you prepare the sandwich (at least 10 minutes for flavors to meld).
Sandwich
2. Prep buns and tomato
Slice brioche buns in half horizontally. Lightly butter the cut faces with 2 tbs unsalted butter (spread evenly). Heat a large nonstick skillet or griddle over medium heat and toast the buttered cut sides of the buns until golden brown, about 1–2 minutes. Remove and set aside. Season 4 tomato slices with a light sprinkle of 0.25 tsp salt and 0.125 tsp pepper; set aside.
3. Cook eggs
In the same skillet, reduce heat to medium-low and add 1 tsp olive oil if pan is dry. Crack 2 large eggs into a small bowl and gently slide into the skillet. Season eggs with a pinch of salt and pepper (roughly 0.125 tsp salt total included above). For sunny-side-up: cover the pan with a lid and cook 3–4 minutes until whites are set but yolks still runny. For over-easy: cook 2–3 minutes, flip gently, and cook another 20–30 seconds. If you prefer, cook to desired doneness. If using cheese: place 2 slices of cheddar or provolone on the eggs in the last 20–30 seconds of cooking and cover to melt.
4. Assemble sandwiches
Spread about 1.5 tbs of the Calabrian chili aioli on the bottom half of each toasted brioche bun (divide the aioli evenly). Top each with a small handful of fresh arugula (about 0.5 cup per sandwich), then place 2 seasoned tomato slices on top of the arugula. Using a spatula, transfer the cooked egg with melted cheese onto the tomato. Finish with the top bun and press gently.
5. Serve
Serve immediately while the egg is warm and yolk is runny. Optionally serve with extra aioli on the side for dipping. Estimated to make 2 sandwiches.
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