Breakfast sandwiches are a universal weekend treat, this version adds new flavors with smokey chorizo and spicy aioli.
By Kara and Marni Powers
Fried Egg Sandwich with Chorizo, Mozzarella, Arugula and Fiery Aioli
- Total Time: 20 mins
- Yield: 4 1x
Description
Ingredients
Scale
- 4 English Muffins
- 2 c baby arugula
- 1 link chorizo, cut into ¼-inch slices
- 4 T Fiery Aioli (our go-to sauce)
- 4 slices smoked mozzarella
- 2 T unsalted butter
- 4 large eggs
- Salt and pepper throughout
Aioli
- 1 c mayonnaise
- 2 T extra virgin olive oil
- 1 T fresh lemon juice
- 1 t smoked paprika
- 5 shakes of Tabasco sauce (feel free to use more if you like extra spice!)
- 1/4 t minced garlic
- salt and pepper throughout
Instructions
Aioli
- Combine all ingredients in a small bowl. You can make this days in advance.
Sandwiches
- Split the English Muffins and toast both sides in a toaster oven.
- Meanwhile, heat a skillet over medium-high heat. Add the slices of chorizo and fry until crisp, about 2-3 minutes per side. With tongs, transfer the chorizo to paper towels.
- Remove the toasted English Muffins from the toaster and lay the bottom halves on a work surface. Top with 2 slices of chorizo and a slice of mozzarella. Return the four halves to the toaster oven and toast slightly until the cheese is melted.
- Meanwhile, add the butter, 1/2 T at a time to the same skillet on medium heat. Once the butter has melted and sizzles, crack an egg into the pan. Season with salt and pepper and fry to desired doneness. Repeat with the remaining eggs and butter.
- Top each chorizo and mozzarella-covered toast with a fried egg, a heap of arugula, and salt and pepper. Slather the top halves of the English Muffins with a dollop of Fiery Aioli and cover the sandwich. Cut in half and serve.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Breakfast
