Hello, Foodies!
My dad recently returned from a business trip to Minnesota (It was -12°). Every time he is there, he gets a runny egg sandwich at a place called “Yum! Kitchen and Bakery,” and comes back raving about how delicious it is.
Now foodies, I don’t know about you, but I am not the biggest fan of hearing about good food when I do not get to taste it, so we decided we would attempt to recreate the legendary runny egg sandwich in our own kitchen. Here is the recipe (for 2 sandwiches):
For the Sandwiches:
- 4 pieces of bread (I used brioche bread, but a more hearty, multi-grain bread would have been delicious too)
- 4 eggs
- 4 strips of bacon
- 1 avocado
- 1 cup of spring mix
For the Red Pepper Aioli: (recipe courtesy of allrecipes.com)
- 2 red bell peppers
- 2/3 cup fresh basil leaves
- 2 tablespoons lemon juice
- 3 garlic cloves (or more if you are a garlic fan like I am)
- 1 1/2 cups mayonnaise
- 2 teaspoons white sugar
- 1 teaspoon salt
- 1 teaspoon black pepper
Start by roasting the peppers for the aioli. Simply cut them in half length-wise, place them on a baking sheet, and bake in a 400° oven for 20-30 minutes (the skin should be blackened). Then, put them in a bowl and cover them for another 10-20 minutes so that they can steam. Once the peppers have softened, remove the skin (it should slide off easily) and add them into a food processor along with the basil, lemon juice, garlic, mayonnaise, sugar, salt, and pepper. Pulse until everything is well-combined and a smooth consistency.
Then, fry your eggs and bacon on a griddle and toast the bread. Spread the toast with the aioli sauce and add two eggs (yes, two–the more yolky goodness, the better), two pieces of bacon, avocado slices, and spring mix.
Voila! This simple, scrumptious recipe makes the perfect weekend breakfast.
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