This Fluffy Egg Sandwich with Garlic Aioli features a toasted ciabatta roll, a delicious garlicky aioli loaded with fresh herbs, & the dreamiest custardy scrambled eggs. It's based off of a breakfast sandwich I used to order at a coffee shop in downtown Detroit, which unfortunately closed a few years ago. This is my at-home version and is every bit as perfect!
Begin by making the aioli. In a small bowl, mix together the mayonnaise, lemon, garlic, chives, rosemary, flat leaf parsley, salt, and pepper. Season to taste with additional lemon, salt, and pepper if needed. Set aside.
Crack the eggs in a medium mixing bowl. Whisk vigorously for about 1 minute. This adds plenty of air into the eggs and helps yield super fluffy eggs! Season the eggs with salt and pepper. Melt the butter in a medium nonstick skillet over medium-low heat. Once melted, add the eggs and let sit until the edges start to coagulate. Stir gently and let sit for a few more minutes. Do this a couple more times, keeping the eggs as intact as possible, cooking until they are just set. Remove from heat.
To assemble the sandwiches, spread the aioli generously on both sides of the warm, toasted ciabatta rolls. Top with scrambled eggs and season with salt and pepper. Enjoy sandwiches warm.
*Extra aioli keeps well in the fridge for several days and makes a great dip for fries!