Open-Faced Frico Egg Sandwich Recipe


  • 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


  • For aioli, in a small bowl, combine the mayonnaise, olive oil, garlic, salt and pepper; set aside.
  • Sprinkle Parmesan into 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.
  • Spread aioli over toasted bread. Top with giardiniera, tomato and egg. Sprinkle with parsley.

Nutrition Facts

1 sandwich: 408 calories, 23g fat (5g saturated fat), 194mg cholesterol, 1188mg sodium, 33g carbohydrate (3g sugars, 2g fiber), 16g protein.

Originally published as Open-faced Aioli Sandwhich with Frico Egg in Taste of Home April/May 2019

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Post Author: MNS Master

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