Egg aioli open faced toast

Every now and then, I order a loaf of bread with our FoodConnect weekly mini box to save us a trip to the local supermarket. Their bread comes from Leavain Artisan Bakery and I am in love with their rosemary and olive sourdough batard. The loaf arrives in a non-descript brown paper bag and while the bread has lost its fresh-from-the-oven warmth, I still open that paper bag to catch a whiff of the yumminess within.

The loaf is sliced up as toast for breakfast, and because it has whole juicy black and green olives, I don’t have to bother about spreading condiments to really enjoy it. But having woken up early on a Saturday morning (4:30am), I decided to make a special treat.

I usually don’t like egg mayonnaise filling. It tends to be mushed up too much and resembles crap that comes out from either ends of a baby. So I prefer to make my own.

And I’ve always preferred aioli over mayonnaise anyway. It’s the zesty garlic that makes me weak in the knees, so why not combine the two for an open-faced sandwich?


  • 4 fresh eggs
  • 2 tbsp aioli
  • 4 slices of toast
  • Salt and pepper to taste


  1. Put the eggs in the smallest pot possible and pour cool water to just cover them. Set it on medium heat to simmer for 5 mins (softer) to 6 mins (hard). Pour out the water, allow the eggs to cool before peeling the shells off.
  2. Break up the hard boiled eggs with a fork in a small bowl. I like it chunkier, but if you prefer it super smooth, mush it up well.
  3. Add the aioli, salt and pepper, and mix well.
  4. Lightly toast your bread of choice and slather the mixture on as much as you like.
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