Garlicky mayo toast with tomato and egg
Mayonnaise is an emulsion of egg and oil that takes kindly to garlic and heat. Tonight it becomes the base for open-faced tartines, topped with tomato and a soft egg. The shelf gives you the building blocks, and dinner is ready in fifteen minutes.
About 310 calories a serving, 8 g protein, 34 g carbohydrate, 16 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
To buy
- 4 slices bread (sourdough or white)
- 1 medium tomato, 2 eggs tomato and eggs
From your shelf
- 6 tablespoons [90 g] mayonnaise dressing with olive oil
- 1 tablespoon olive oil
Staples
- to taste salt
- to taste pepper
- 1 clove garlic
- 1 tablespoon butter
- Mince 1 clove garlic and stir it into 6 tablespoons mayonnaise with a pinch of salt and pepper; set aside.
- Heat 1 tablespoon butter in a small skillet over medium heat. Crack 2 eggs into the pan and cook until the whites are set and the yolks still wobble, about 4 minutes.
- While the eggs cook, slice 1 medium tomato into 4 slices and toast 4 slices of bread until golden on both sides, about 2 minutes per side.
- Spread 1 tablespoon garlic mayo on each slice of toast. Top with 1 tomato slice, a pinch of salt and pepper, and drizzle with 1 teaspoon olive oil.
- When the eggs are done, divide them between the two tartines, yolk side up. Serve warm.
Note Swap the eggs for a can of good tuna mixed with the remaining mayo for a quicker version. Leftovers of garlic mayo keep in a jar in the fridge for five days and are good spread on sandwiches. Serve with a simple green salad dressed in olive oil and vinegar.
On the label
WATER, SOYBEAN OIL AND OLIVE OIL, WHOLE EGGS, SUGAR, MODIFIED POTATO STARCH*, VINEGAR, SALT, CONTAINS 2% OR LESS OF: EGG YOLKS, LEMON JUICE CONCENTRATE, SORBIC ACID (PRESERVATIVE)*, CALCIUM DISODIUM EDTA (TO PROTECT FLAVOR), NATURAL FLAVORS, EXTRACTIVES OF PAPRIKA.
Meijer, salad dressing & mayonnaise, serving 13 GRM, package 30 fl oz/887 mL. Ingredients as printed on the label.
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Cooks as olives, salad dressing, mayonnaise. Half of it left? Use up the olives.