Fried Egg, Tomato, And Arugula Sandwiches With Garlic Aioli

Let's Cook

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.