Crispy Fried Egg Sandwich with Potatoes & Saffron Aioli

Passionate about tasting delicious food in the morning? Start your day with a boom! Crispy Fried Egg Sandwich with Potatoes & Saffron Aioli is an easy to make food, but with an amazing flavor. Just taste it!

Instruction

1. In order to prepare the roasted potatoes, slice two Yukon golden potatoes into ¼ inch rounds, lay them down in a baking tray lined with parchment paper, brush olive oil on each potato and add black pepper and sea salt. Bake + boil in a preheated oven 250 C - 475 F.
2. At the same time prepare the saffron aioli with Golden Saffron threads, add 2 finely minced garlic cloves and ½ tsp of saffron threads into a mortar, then with a pestle, pound garlic and saffron until they form a paste. Add in 1/2 cup mayonnaise, 1tsp lemon juice, and 1 tbsp olive oil, season with freshly cracked black pepper sea salt and sea salt, then whisk; mix until well combined. Cover it with plastic wrap and set it aside at room temperature.
3. To prepare the fried eggs, place a frying pan on medium-high heat, add in ¼ cup olive oil, 3 min later add an egg into the pan. To ensure that the hot olive oil cooks the top part of the egg whites, tilt the pan. 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. Bring out the potatoes from the oven after 20 min.
5. MilkTo 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!