Open-Faced Frico Egg Sandwich

• 1/4 cup mayonnaise
• 1 tablespoon olive oil
• 1 garlic clove, minced
• 1/8 teaspoon salt
• Dash pepper
• 1/2 cup shredded Parmesan cheese
• 4 large eggs
• 4 slices Italian bread (1 inch thick), lightly toasted
• 1/2 cup sandwich giardiniera, drained and finely chopped
• 4 thin slices tomato
• Minced fresh parsley

1. For aioli, in a small bowl, combine the mayonnaise, olive oil, garlic, salt and pepper; set aside.
2. Sprinkle Parmesan into
3. ; 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.
4. Spread aioli over toasted bread. Top with giardiniera, tomato and egg. Sprinkle with parsley.

mayonnaise, olive oil, garlic, salt, pepper, parmesan cheese, eggs, italian bread, sandwich giardiniera, thin slices tomato, fresh parsley

Taken from www.tasteofhome.com/recipes/open-faced-frico-egg-sandwich/ (may not work)