Oeufs Aioli

• For the Aioli
• 1 egg yolk
• 1 garlic clove, smashed
• 1 tablespoon lemon juice
• 1/2 teaspoon dijon mustard
• 1/2 cup neutral oil
• 1/2 cup olive oil
• salt and pepper to taste
• 1 tablespoon julienned basil leaves
• For the Rest of it:
• 2 eggs
• salt
• 1 large thick slice of delicious bread, toasted

1. To make the aioli, whisk together the garlic, egg yolk, lemon juice, mustard, and a glug of the oil. As you continue to whisk, add the oils in a thin stream until the aioli is thickened. Mix in the basil. Taste and adjust for seasoning.
2. Poach the eggs: put on a pan of water to simmer over medium-high heat. Crack each egg into a small bowl or teacup. Using a spoon, swirl the water to create a gentle cyclone inside the pan, and slip the egg into the center. Continue to lightly swirl the water over the egg, which will help the white wrap around it. Repeat with the second egg and then allow them to simmer for three minutes or until set. Remove with a slotted spoon onto paper towels.
3. To assemble, spread the toast with aioli and top with the eggs. Sprinkle with salt. Add another large dollop of the aioli on top. Spread all over with a knife and eat!

egg yolk, garlic, lemon juice, dijon mustard, neutral oil, olive oil, salt, basil, eggs, salt, bread

Taken from food52.com/recipes/12075-oeufs-aioli (may not work)