Crispy Fried Egg Sandwich with Potatoes & Saffron Aioli Recipe (2024)

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FOR THE ROASTED POTATOES:

• 2medium yukon gold potatoes
• 2tbspextra virgin olive oil
• pinchsea salt
• pinchblack pepper

FOR THE SAFFRON AIOLI:

• 2clovesgarlic roughly minced
• 1/2tspsaffron threads
• 1/2cupmayonnaise
• 1tspfresh lemon juice
• 1tbspextra virgin olive oil
• pinchsea salt
• pinchblack pepper

FOR THE CRISPY FRIED EGGS:

• 3organic cage-free eggs
• 1/4cupextra virgin olive oil
• pinchsea salt
• pinchblack pepper

EXTRAS:

• 1baguette
• handfulfreshly chopped chives

1. To make the roasted potatoes, cut 2 yukon gold potatoes into 1/4 inch thick rounds, add the sliced potatoes (in a single layer) into a baking tray lined with parchment paper, brush a kiss of extra virgin olive oil on top of each potato and season them with sea salt and black pepper, add into a preheated oven bake + broil option 250 C - 475 F

2. Meanwhile make the saffron aioli, add 2 cloves of roughly minced garlic into a mortar, pinch in 1/2 tsp saffron threads and mash together until you form a paste, then add in 1/2 cup mayonnaise, 1 tsp lemon juice, 1 tbsp extra virgin olive oil and season with sea salt and black pepper, whisk together until well combined and set aside

3. To make the fried eggs, heat a fry pan with a medium-high heat and pour in 1/4 cup extra virgin olive oil, after 3 minutes add an egg into the pan, you want to tilt the pan so the hot olive oil cooks the top part of the egg whites, after 90 seconds and the egg whites have a crispy edge and cooked through, remove the egg from the pan and continue to cook your eggs in batches, season them with sea salt and black pepper as you finish the eggs

4. After 20 minutes remove the potatoes from the oven and set aside

5. To assemble the sandwiches, cut a baguette into 3 evenly sized pieces, cut each one open, slather the breads with the saffron aioli, then add the roasted potatoes and a crispy fried egg on top, sprinkle each sandwich with some freshly chopped chives, enjoy!