Name: The 10-Minute Egg Sandwich I’ve Made Weekly for 20 Years
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 1
Cuisine: American
Ingredients: 1 cup mayonnaise; 1 medium to large clove garlic, finely grated or pressed in a garlic press; 1 English muffin, white or whole-wheat, split in half; 1 1/2 teaspoons olive oil, divided; Pinch red pepper flakes, optional; 1 handful baby spinach (about 1/2 cup); Salt and freshly ground black pepper, to taste; 1 small squeeze (about 1/8 teaspoon) lemon juice; 1 large egg

Ingredients

1 serv.

1 cup mayonnaise
1 medium to large clove garlic, finely grated or pressed in a garlic press
1 English muffin, white or whole-wheat, split in half
1 1/2 teaspoons olive oil, divided
Pinch red pepper flakes, optional
1 handful baby spinach (about 1/2 cup)
Salt and freshly ground black pepper, to taste
1 small squeeze (about 1/8 teaspoon) lemon juice
1 large egg

Instructions

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1 In a small bowl, stir together the mayonnaise and grated garlic. Set aside, or refrigerate until ready to use.
2 Toast the English muffin until lightly crisp but still chewy in the center. Set aside.
3 Meanwhile, heat 1/2 teaspoon of the olive oil in a small nonstick skillet over medium heat. Add the red pepper flakes, if using, and cook for 15 to 30 seconds. Add the spinach, season well with salt and pepper, and cook, stirring constantly, until just wilted, 30 seconds to 1 minute. Remove from the heat and stir in a small squeeze of lemon juice. Transfer the spinach to a bowl or plate and set aside.
4 In the same skillet set over medium heat, add the remaining 1 teaspoon of olive oil. Crack the egg into the pan and season with salt and pepper. Cook the egg to your liking. For sunny-side-up, cover the pan with a lid and cook until the white is set and the yolk remains soft and runny, 2 to 3 minutes.
5 Spread both halves of the toasted English muffin generously with aioli. Place the sautéed spinach on the bottom half, top it with the fried egg, and close the sandwich. Eat immediately while the yolk is still warm and runny. It's messy, but worth it. Store the leftover garlic aioli in an airtight container in the fridge for up to 1 week. Love the recipe? Leave us stars and a comment below!