Parsley Pesto Aioli Egg Sandwich
Adding an herbaceous creamy sauce to accompany your eggs is something you try once and it's game over. This parsley pesto aioli is equally as easy to make as it is delicious.
What you need: Serves 2
2 garlic cloves, peeled
~1/3 cup fresh parsley leaves (a large bunch)
~1/4 cup fresh basil leaves (a small bunch)
~1/4 cup olive oil (or less)
1/4 cup mayo
pinch of salt
1-2 Tbl lemon juice
Eggs
English Muffin
Avocado
How to make it:
Emulsify garlic cloves, fresh parsley, olive oil, lemon juice, and salt into a food processor - skip the mayo in this step. Add in 1 tablespoon of oil directly, then slowly add in more oil as it's blending through the hole in the lid. If you add too much at a time, it won't give the herbs a chance to break down properly; it'll become an oily soup with chunks of herbs. Stop adding the oil when you see it's blending nice and smooth.
Add in the mayo to the food processor and give a few pulses until it's fully combined and creamy. Set aside.
Fry up an egg over medium heat in a couple tablespoons of oil. Careful of oil splatter so use a lid if you need to. Remove from heat when the edges are crispy and the yolk is cooked how you like it.
Toast your bread and slice up an avocado.
Assemble and enjoy!