I bet you’re stocking up on eggs with every visit to the store this week. If not, you better get to it, Easter is around the corner and the kids will be begging to dye, decorate and most importantly, hunt for Easter eggs!
I picked up a package of 18, then my husband came home with another package of 18. Whoops. I mean we’re hosting and all so I guess we can’t really have too many, but still—we only have one kid that will want to decorate eggs this year.
I came across fresh asparagus and a pretty French sourdough baguette. Aaaw yeah, we’re having Egg Sandwiches, and I’m throwing asparagus on them, and everything else in my fridge including bacon, because you know it just makes everything better!
If you love eggs you will looove this Open Faced Egg Sandwich with Bacon Aioli.
That sizzling bacon made my house smell heavenly for hours!
Even if Easter eggs aren’t your thang, the stores are busting at the seams with eggs, and most likely on sale! Grab a dozen or 2 (or 6 like we did) and make these Open Faced Egg sandwiches for Easter brunch or any other meal.
- 1/4 cup mayonnaise
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 2 cloves garlic
- 4 slices cooked bacon, crumbled
- Salt and pepper to taste
- Combine all ingredients except bacon, into a food processor or blender, mix until smooth. Fold in the bacon, serve and enjoy!
Amount Per Serving: Calories: 140Total Fat: 14gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 11mgSodium: 237mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 3g
Serving Size: 1
Amount Per Serving: Calories: 515Total Fat: 33gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 130mgSodium: 1167mgCarbohydrates: 35gFiber: 3gSugar: 5gProtein: 21g