• Combine the chimichurri and mayonnaise in a small bowl and set aside.
• Spread 1 teaspoon butter on each cut side of the ciabatta roll. Toast butter side-down in a heavy skillet over medium heat, about 3 minutes.
• Remove the roll, reduce the heat to low and melt the remaining 1 teaspoon butter in the hot skillet. Crack the egg into the skillet, sprinkle with salt and pepper and cook until the egg white is opaque and the yolk reaches desired doneness, about 1 minute.
• While the egg is cooking, spread the chimichurri aioli on the toasted ciabatta. Sprinkle with the cheese, top with the fried egg and serve immediately.
INGREDIENTS
1 Tbsp. basic green chimichurri
1 Tbsp. mayonnaise
3 tsp. unsalted butter, divided
1 ciabatta roll, halved
1 large egg
Kosher salt and freshly ground black pepper, to taste
1 Tbsp. shredded mozzarella or Gruyere
PREPARATION
• Combine the chimichurri and mayonnaise in a small bowl and set aside.
• Spread 1 teaspoon butter on each cut side of the ciabatta roll. Toast butter side-down in a heavy skillet over medium heat, about 3 minutes.
• Remove the roll, reduce the heat to low and melt the remaining 1 teaspoon butter in the hot skillet. Crack the egg into the skillet, sprinkle with salt and pepper and cook until the egg white is opaque and the yolk reaches desired doneness, about 1 minute.
• While the egg is cooking, spread the chimichurri aioli on the toasted ciabatta. Sprinkle with the cheese, top with the fried egg and serve immediately.
This article appears in October 2018.