Folded Egg and Cheese Sandwiches with Garlic Herb Aioli - Canyon Bakehouse

Folded Egg and Cheese Sandwiches with Garlic Herb Aioli

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


  1. In a small mixing bowl, whisk together the ingredients for the Garlic Herb Aioli. Chill for at least 30 minutes.
  2. 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.
  3. Spread 4 slices of toasted bread with Garlic Herb Aioli and assemble four sandwiches with the folded eggs and cheese.


Difficulty: Easy

Prep: 10 min

Cook: 10 min

Servings: 4

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