We use Pickle Creek Tarragon Infused White Wine Vinegar and Roasted Garlic Infused Olive Oil to create a bright and flavorful aioli to complement eggs that are scrambled and seasoned to perfection (with Pickle Creek House Seasoning, of course!). This impressive open-faced egg and sourdough dish will have you starting your day satisfied!

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Spring Eggs on Sourdough

Course

Breakfast, Main Dish

Cuisine

American, French

Prep Time

10 minutes

Cook Time

15 minutes

Servings

people

Ingredients

• 3 cloves garlic
• 1 egg yolk, room temperature, for aioli
• 3/4 c Pickle Creek Roasted Garlic Infused Olive Oil, for aioli
• 2 Tbsp Pickle Creek Tarragon Infused White Wine Vinegar, for aioli
• 1-2 Tbsp Pickle Creek Roasted Garlic Infused Olive Oil, for toasting bread
• 2 slices sourdough bread
• 4 whole eggs
• 1/2 tsp Pickle Creek House Seasoning, plus more for sprinkling
• 2 oz soft farm (or jack) cheese, ground
• 2 handfuls fresh pea shoots
• 1 Tbsp Pickle Creek Tarragon Infused White Wine Vinegar, for tossing on pea shoots
• Salt & black pepper

Course Breakfast, Main Dish Cuisine American, French Prep Time 10 minutes Cook Time 15 minutes Servings people Ingredients 3 cloves garlic 1 egg yolk, room temperature, for aioli 3/4 c Pickle Creek Roasted Garlic Infused Olive Oil, for aioli 2 Tbsp Pickle Creek Tarragon Infused White Wine Vinegar, for aioli 1-2 Tbsp Pickle Creek Roasted Garlic Infused Olive Oil, for toasting bread 2 slices sourdough bread 4 whole eggs 1/2 tsp Pickle Creek House Seasoning, plus more for sprinkling 2 oz soft farm (or jack) cheese, ground 2 handfuls fresh pea shoots 1 Tbsp Pickle Creek Tarragon Infused White Wine Vinegar, for tossing on pea shoots Salt & black pepper

Instructions

1. To make the aioli, combine the garlic cloves and a pinch of salt in a food processor and pulse to mix. Add the egg yolk* and Tarragon Infused White Wine Vinegar and pulse to puree. Keeping the processor running, slowly stream in ¾ c of Pickle Creek Roasted Garlic Infused Olive Oil and continue to process until the mixture has formed a thick emulsion. Season to taste with salt and black pepper. Set aside.
2. In a small bowl, toss 2 handfuls of pea shoots together with about 1 Tbsp of Tarragon Infused White Wine Vinegar, so that the pea shoots are lightly coated with the vinegar. Set aside.
3. Brush both sides of each slice of sourdough bread with Pickle Creek Roasted Garlic Infused Olive Oil. Toast in a skillet over medium high heat until both sides are a richly golden brown. Set aside.
4. Whisk together 4 whole eggs with 1/2 tsp of Pickle Creek House Seasoning. Add 1-2 Tbsp Roasted Garlic Infused Olive Oil to the same skillet used to toast the bread. Heat over medium-high heat until warm but not shimmering. Add the whisked egg mixture, and continuously stir and flip the eggs while cooking until the eggs are cooked through but still silky. Top with grated cheese, sprinkle on more House Seasoning as desired, and set aside.
5. Assemble the sandwiches: Spread 1-2 Tbsp aioli on each slice of bread. Top with ½ the whisked eggs and cheese, then finished with dressed pea shoots. Serve immediately. Enjoy!

Recipe Notes

*Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness. You can store any unused aioli for 2-3 days in the fridge, but do not keep around for longer!

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