The layer of melted and crisped cheese—the frico—is what makes this creamy sandwich unique. If you like spicy aoli, add two large cloves of garlic. —Julie Solis, Congers, New York
Open-Faced Frico Egg Sandwich
Open-Faced Frico Egg Sandwich
Prep Time
20 min
Cook Time
10 min
Yield
4 servings
Ingredients
- 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
Directions
- For aioli, in a small bowl, combine the mayonnaise, olive oil, garlic, salt and pepper.
- Sprinkle Parmesan into a 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 the toasted bread. Top each with giardiniera, a tomato slice and an 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.
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