Open-Faced Artichoke and Arugula Sandwiches with Sunny-Side Up Egg

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.