Egg Sandwiches
Featured Chef Courtesy of Liz Hawley, Willy Street Co-op's Education and Outreach Coordinator.
Featured

Egg Sandwiches

This is a super quick and easy breakfast on the go, and as a bonus, you get to include fresh and seasonal veggies in your early morning fare.

Prep.
Cook.
Category: 
Entree
Tags:
Corn-free Nut sensitivity

Ingredients

For 2 COM_JOOMRECIPE_SERVING_TYPE_

egg-sandwiches

  • 1 egg
  • 2 egg yolks
  • 2 c sunflower oil
  • 2 fried eggs
  • 4 sli bread
  • 1 tomato
  • 1 c arugula
  • 4 sli bacon

Egg Sandwiches Directions

  1. In a food processor or blender, pulse the egg and egg yolks for 1 minute. With the food processor or blender running, add the oil very slowly in a stream of droplets. After 1 cup has been added, stop the machine and check for consistency. Keep adding oil slowly until the desired consistency is reached.
  2. Spread mayonnaise on two slices of bread and top with two pieces of bacon on each slice of bread. Top the bacon with a fried egg, then a layer of tomatoes and arugula. Top each sandwich with another piece of bread and enjoy!
  3. Keep the mayonnaise in a covered container in the refrigerator for up to one week.

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