Scrambled Egg Sandwiches With Garlic Aioli

April 19, 2022
2 Ratings
  • Prep time 15 minutes
  • Serves 4
Author Notes

Meet your new favorite breakfast sandwich—starring soft scrambled eggs on Sara Lee Artesano’s lightly sweet, delightfully tender Brioche Hot Dog Buns, topped with an herb and garlic aioli and a dash of hot chili crisp. A handful of arugula is optional but adds a nice touch of greens to complement the rich sauce and heat of the chili. The secret to a velvety aioli is using a room temperature egg and whisking in the oil very slowly. For perfectly scrambled eggs, cook low and slow to yield a creamy, luscious texture. —Posie (Harwood) Brien

Test Kitchen Notes

This recipe is shared in partnership with Sara Lee Artesano. For more recipes, head over to Sandwich Heaven —The Editors

What You'll Need
  • For the aioli:
  • 1 clove garlic, mashed into a paste
  • 1/2 teaspoon salt
  • 1 tablespoon apple cider vinegar
  • 1 egg yolk
  • 1 cup olive oil
  • 2 teaspoons fresh chives, minced
  • 2 teaspoons fresh parsley, minced
  • For the sandwiches:
  • 4 Sara Lee Artesano Brioche Hot Dog Buns
  • 4 tablespoons unsalted butter
  • 6 eggs
  • 1/4 teaspoon salt
  • 1/2 cup arugula (optional)
  • 2 tablespoons chili crisp (or more, to taste)
  1. Make the aioli: In a large bowl, whisk the garlic, salt, vinegar, and egg yolk. Slowly drizzle in the olive oil, whisking constantly. (This can also be done in a food processor or blender!) Add the chives and parsley and mix well. Set aside.
  2. Prepare the buns: Split the buns without fully separating the tops and bottoms. Melt 2 tablespoons of the butter in a large skillet over medium-high heat. Place the buns, cut side down, into the skillet and cook until golden and toasted on the bottom, about 2 to 3 minutes, then remove from the pan.
  3. Heat the remaining 2 tablespoons of butter in the same skillet over medium-low heat. Whisk the eggs and salt together briefly in a bowl, then pour them into the hot skillet. Cook, stirring constantly, until the eggs are just barely set.
  4. Divide scrambled eggs between buns and top with a generous dollop of the aioli, arugula (if adding), and a spoonful of chili crisp.

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1 Review

brushjl December 30, 2023
Seems like a lot of fuss but scrambled eggs. The aioli topping put the fat factor over the top and didn't add much. I like çhili crisp on everything but i ended up a soggy fatty breas mess. Why use hot dog buns anyway?