The Pioneer Woman Tasty Kitchen
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Open-Faced Artichoke and Arugula Sandwiches with Sunny-Side Up Egg

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Level: Easy

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Description

The perfect brunch sandwich ready in minutes!

Ingredients

  • FOR THE SANDWICHES:
  • 4 slices Brioche Bread
  • 1 cup Baby Artichokes In Oil, Drained
  • 2 whole Shallots, Sliced Thinly
  • 1 cup Fontina, Shredded
  • 2 Tablespoons Olive Oil
  • 4 whole Eggs
  • 1-½ cup Arugula
  • Salt And Pepper, to taste
  • FOR THE LEMON AIOLI:
  • 1 cup Mayonnaise
  • 1 clove Garlic, Minced
  • Squeeze Of Lemon Juice
  • 1  Lemon, Zested
  • Salt And Pepper, to taste

Preparation

For the sandwiches:
Preheat oven to 400ºF. Place brioche on a baking sheet. Spread some of the lemon aioli (instructions below) on each slice. Top each slice with 1/4 cup artichokes, shallots, and 1/4 cup fontina. Bake for about 5 minutes or until golden brown and bubbly.

Meanwhile, heat olive oil to medium heat in a skillet. Crack eggs into pan and cook until the tops of the eggs are white. Remove skillet from heat. Place 1 egg on top of each sandwich. Garnish with arugula, salt and pepper. Serve immediately.

For the lemon aioli:
In a small bowl, combine aioli ingredients. Stir to combine.

One Comment

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Profile photo of Cristal Cervantes (crisspy)

Cristal Cervantes (crisspy) on 7.3.2014

Im making them this weekend YUM

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