Fried EGG, Tomato, AND Arugula Sandwiches WITH Garlic Aioli
- 15m Prep Time
- 10m Cook Time
- 25m Ready In
A hearty breakfast sandwich with fried eggs, ripe tomatoes, arugula, and garlic aioli, layered with ham, bacon, or sausage and melted cheese on toasted English muffins.
Ingredients
- 1 small garlic clove minced
- kosher salt
- 1/2 cup mayonnaise
- 1 tsp lemon juice freshly squeezed
- 1 tsp extra-virgin olive oil
- 2 tbsp unsalted butter
- 6 large eggs
- Kosher salt
- freshly ground black pepper
- 6 large English muffins split
- sliced ham
- 6 cooked thick-cut slices bacon
- 6 cooked sausage patties
- 6 slices cheddar cheese
- 6 thick slices ripe tomato
- 1 1/2 cup baby arugula
Nutrition (per serving, estimated)
Estimated based off 12 of 16 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 171 mg
- Iron: 3.37 mg
- Magnesium: 35.4 mg
- Phosphorus: 251 mg
- Potassium: 351 mg
- Zinc: 1.87 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- kosher salt
- 1/2 cup mayonnaise
- 1 tsp extra-virgin olive oil
- 2 tbsp unsalted butter
- 6 large eggs
- Kosher salt
- freshly ground black pepper
- sliced ham
- 6 cooked thick-cut slices bacon
- 6 cooked sausage patties
- 6 slices cheddar cheese
- 6 thick slices ripe tomato
- 1 1/2 cup baby arugula
Prepare
- Mince 1 small garlic clove
- 1 tsp lemon juice, freshly squeezed
- 6 large English muffins, split
Let's Cook
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Step 1.
In a small bowl, use the back of a teaspoon to smash together the minced garlic and ⅛ teaspoon kosher salt until a paste forms. Whisk in ½ cup mayonnaise, 1 teaspoon lemon juice, and 1 teaspoon olive oil until well combined. Set aside or refrigerate until ready to use, up to 2 days.
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Step 2.
In a large nonstick skillet over medium heat, melt 2 tablespoons unsalted butter. Crack 6 large eggs into the pan, leaving space between each and trying not to break the yolks; work in two batches if needed. Sprinkle with salt and plenty of black pepper.
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Step 3.
For sunny-side-up eggs, cover the skillet and cook until the whites are opaque and the yolks are slightly runny, about 4 minutes. For over-medium (or over-hard), flip the eggs after 3 minutes and cook to your preferred doneness.
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Step 4.
While the eggs cook, toast the split English muffins until golden. In a second skillet over medium heat, warm the ham (or bacon or sausage) for about 30 seconds.
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Step 5.
To assemble, spread the cut sides of the toasted muffins with a thin layer of the garlic aioli. Divide the warmed meat among the bottom halves of the muffins. Top each with a slice of cheddar cheese, a fried egg, a thick slice of ripe tomato, and a handful of baby arugula, in that order. Cover with the top halves and serve immediately.