Ingredients
1/4 cup mayonnaise1 tablespoon olive oil1 garlic clove, minced1/8 teaspoon saltDash pepper1/2 cup shredded Parmesan cheese4 large eggs4 slices Italian bread (1 inch thick), lightly toasted1/2 cup sandwich giardiniera, drained and finely chopped4 thin slices tomatoMinced fresh parsley
Preparation
For aioli, in a small bowl, combine the mayonnaise, olive oil, garlic, salt and pepper.
Sprinkle Parmesan into a large nonstick skillet; heat over medium heat. Cook just until melted, about 2 minutes. Break eggs, 1 at a time, into a custard cup or saucer, then gently slide into pan over Parmesan. Immediately reduce heat to low. To prepare eggs sunny-side up, cover pan and cook until yolks thicken but are not hard, 4-5 minutes.
Spread aioli over toasted bread. Top with giardiniera, tomato and egg. Sprinkle with parsley.
