Name: Open-Faced Frico Egg Sandwich
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: 1/4 cup mayonnaise -; 1 tablespoon olive oil -; 1 garlic clove, minced -; 1/8 teaspoon salt -; Dash pepper -; 1/2 cup shredded Parmesan cheese -; 4 large eggs -; 4 slices Italian bread (1 inch thick), lightly toasted -; 1/2 cup sandwich giardiniera, drained and finely chopped -; 4 thin slices tomato -; Minced fresh parsley -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Open-Faced Frico Egg Sandwich

1. 1/4 cup mayonnaise -

2. 1 tablespoon olive oil -

3. 1 garlic clove, minced -

4. 1/8 teaspoon salt -

5. Dash pepper -

6. 1/2 cup shredded Parmesan cheese -

7. 4 large eggs -

8. 4 slices Italian bread (1 inch thick), lightly toasted -

9. 1/2 cup sandwich giardiniera, drained and finely chopped -

10. 4 thin slices tomato -

11. Minced fresh parsley -

How to cook deliciously - Open-Faced Frico Egg Sandwich

1. Stage

For aioli, in a small bowl, combine the mayonnaise, olive oil, garlic, salt and pepper.

2. Stage

Sprinkle Parmesan into a large nonstick skillet; heat over medium heat. Cook just until melted, about 2 minutes. Break eggs, 1 at a time, into a custard cup or saucer, then gently slide into pan over Parmesan. Immediately reduce heat to low. To prepare eggs sunny-side up, cover pan and cook until yolks thicken but are not hard, 4-5 minutes.

3. Stage

Spread aioli over the toasted bread. Top each with giardiniera, a tomato slice and an egg. Sprinkle with parsley.