Open-Faced Frico Egg Sandwich Recipe

Name: Open-Faced Frico Egg Sandwich
Prep time: 15 min
Cook time: 30 min
Total time: 45 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

Servings: persons

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

1
For aioli, in a small bowl, combine the mayonnaise, olive oil, garlic, salt and pepper; set aside.
2
Sprinkle Parmesan into
3
; 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.
4
Spread aioli over toasted bread. Top with giardiniera, tomato and egg. Sprinkle with parsley.

387

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/4 cup mayonnaise, 1 tablespoon olive oil, 1 garlic clove, minced, 1/8 teaspoon salt, and more.

Yes, Open-Faced Frico Egg Sandwich falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Open-Faced Frico Egg Sandwich

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