Seriously, just read this title: Crispy Fried Egg Sandwich with Potatoes & Saffron Aioli. My stomach is already growling! These tasty sandwiches are possibly one of the greatest things I have ever eaten. Loaded with an insane amount of flavor, easy to make and on the table in 30 minutes.
When I tell you one of the greatest things I have ever tasted, I mean it. So many great flavors & textures here, it will blow your mind. You can serve these sandwiches for breakfast, lunch or even dinner. Just make sure to make plenty, you will want more than one 🙂 .
To make the saffron aioli, I took the mayonnaise short-cut. Makes it so much easier and the flavors are still insane good. Just make sure to use some high-quality saffron threads. This is what really flavors the aioli and gives it that magical touch.
TIPS & TRICKS to make this recipe: I used yukon gold potatoes, just because I love their texture, but you can use any type of potatoes. I also used low-fat mayo to make the saffron aioli, but you can use fat-free or full fat. The secret to making the perfect crispy Spanish fried egg? Make sure to not flip it, just tilt the pan so the hot olive oil cooks the top part of the eggs, this will crisp the bottom and leave the egg yolks creamy. Make sure to serve these sandwiches on a crunchy baguette and not sliced sandwich bread, makes all the difference in the world.
Key Ingredients & Cookware I used in this Recipe:
NONSTICK FRY PAN
MORTAR & PESTLE
HIGH QUALITY SAFFRON THREADS
Watch the Video Below on How to Make a Crispy Fried Egg Sandwich with Potatoes & Saffron Aioli
Crispy Fried Egg Sandwich with Potatoes & Saffron Aioli
Ingredients
FOR THE ROASTED POTATOES:
- 2 medium yukon gold potatoes
- 2 tbsp extra virgin olive oil
- pinch sea salt
- pinch black pepper
FOR THE SAFFRON AIOLI:
- 2 cloves garlic roughly minced
- 1/2 tsp saffron threads
- 1/2 cup mayonnaise
- 1 tsp fresh lemon juice
- 1 tbsp extra virgin olive oil
- pinch sea salt
- pinch black pepper
FOR THE CRISPY FRIED EGGS:
- 3 organic cage-free eggs
- 1/4 cup extra virgin olive oil
- pinch sea salt
- pinch black pepper
EXTRAS:
- 1 baguette
- handful freshly chopped chives
Instructions
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To make the roasted potatoes, cut 2 yukon gold potatoes into 1/4 inch thick rounds, add the sliced potatoes (in a single layer) into a baking tray lined with parchment paper, brush a kiss of extra virgin olive oil on top of each potato and season them with sea salt and black pepper, add into a preheated oven bake + broil option 250 C - 475 F
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Meanwhile make the saffron aioli, add 2 cloves of roughly minced garlic into a mortar, pinch in 1/2 tsp saffron threads and mash together until you form a paste, then add in 1/2 cup mayonnaise, 1 tsp lemon juice, 1 tbsp extra virgin olive oil and season with sea salt and black pepper, whisk together until well combined and set aside
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To make the fried eggs, heat a fry pan with a medium-high heat and pour in 1/4 cup extra virgin olive oil, after 3 minutes add an egg into the pan, you want to tilt the pan so the hot olive oil cooks the top part of the egg whites, 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
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After 20 minutes remove the potatoes from the oven and set aside
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To 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!
Recipe Notes
Get the Golden Saffron Threads that I used to make this recipe.
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