Mayonnaise. It feels like such a dirty word. I always feel a little embarrassed whenever I have to say it. It's so silly because mayonnaise is essentially egg, oil, and lemon juice. What's so dirty about that? I'm not sure why there's a stigma, but I still really like mayonnaise. I get to call this recipe "aioli," which is mayonnaise + garlic + whatever else you want to cram into it. I use it primarily for egg sandwiches, but it would be delicious on any type of sandwich.
This aioli is garlicky and flavorful. Also, if you truly fear mayonnaise, then replace it with full fat or low fat plain yogurt. In fact, that substitution makes a wonderful tsatsiki-like dip for kebabs.
1/2 cup mayonnaise
2 tsp fresh basil or dill, chopped (1/2 tsp dry)
2 tsp fresh parsley, chopped
1 clove garlic, minced
scant ¼ tsp salt
½ tsp pepper
2-3 Tbsp fresh lemon juice
Mix everything together. Set aside for at least 15 minutes to allow the flavors to meld.
On Memorial Day I set up a makeshift "restaurant" in our kitchen and took fried egg sandwich orders from each of my roommates. We had a bunch of toppings and different combinations, but the following sandwich is my favorite.
Autumn's Fried Egg Sammy
I fell in love with egg sandwiches at a place called Little Red Bicycle Cafe in North Portland that, sadly, has closed. Dave and I were "forced" to make our own after that. This one is inspired by one of their delicious combinations.
1 egg, cooked over easy
1 sesame bagel, toasted
Assemble and grab a napkin or two.