Open-Faced Artichoke And Arugula Sandwiches With Sunny-Side Up Egg

• FOR THE SANDWICHES:
• 4 slices Brioche Bread
• 1 cup Baby Artichokes In Oil, Drained
• 2 whole Shallots, Sliced Thinly
• 1 cup Fontina, Shredded
• 2 Tablespoons Olive Oil
• 4 whole Eggs
• 1-1/2 cup Arugula
• Salt And Pepper, to taste
• FOR THE LEMON AIOLI:
• 1 cup Mayonnaise
• 1 clove Garlic, Minced
• Squeeze Of Lemon Juice
• 1 Lemon, Zested
• Salt And Pepper, to taste

1. For the sandwiches:
2. Preheat oven to 400u0b0F. Place brioche on a baking sheet. Spread some of the lemon aioli (instructions below) on each slice. Top each slice with 1/4 cup artichokes, shallots, and 1/4 cup fontina. Bake for about 5 minutes or until golden brown and bubbly.
3. Meanwhile, heat olive oil to medium heat in a skillet. Crack eggs into pan and cook until the tops of the eggs are white. Remove skillet from heat. Place 1 egg on top of each sandwich. Garnish with arugula, salt and pepper. Serve immediately.
4. For the lemon aioli:
5. In a small bowl, combine aioli ingredients. Stir to combine.

sandwiches, bread, in oil, shallots, olive oil, eggs, arugula, salt, lemon aioli, mayonnaise, clove garlic, lemon juice, lemon, salt

Taken from tastykitchen.com/recipes/breakfastbrunch/open-faced-artichoke-and-arugula-sandwiches-with-sunny-side-up-egg/ (may not work)