Simple folded egg and cheese sandwiches on toasted Ancient Grain bread with easy garlic and herb aioli.
Garlic Herb Aioli
½ C. Mayonnaise
2 tsp. Minced Garlic
1 pinch Kosher Salt
2 Tbsp. Minced Fresh Herbs, such as parsley and thyme, plus more for garnish
4 tsp. Butter, divided
4 Eggs, whisked
8 oz. White Cheddar Cheese, Shredded
½ C. Garlic Herb Aioli
8 slices Canyon Bakehouse Ancient Grain Bread, toasted
In a small mixing bowl, whisk together the ingredients for the Garlic Herb Aioli. Chill for at least 30 minutes.
Working in batches, add 1 tsp. of butter to a small non-stick skillet over medium heat and cook one whisked egg at a time. As each egg is cooked, sprinkle the top with shredded white cheddar. Fold into quarters with a spatula and remove from the heat.
Spread 4 slices of toasted bread with Garlic Herb Aioli and assemble four sandwiches with the folded eggs and cheese.
Prep: 10 min
Cook: 10 min
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