4.4/5
(5 Votes)
Ingredients
- 7 large eggs
- 3/4 to 1 cup canola oil
- 1/2 teaspoon salt
- 3 large basil leaves
- 4 slices dark rye bread, toasted
- Handful of spinach leaves
Preparation
Step 1
Place 6 of the eggs in a 4-quart stock pot and cover with 2 inches of water. Bring to a boil, then turn off the heat and let the eggs sit for 15 minutes. Remove with a slotted spoon and let cool in the fridge.
To make the aioli, add the remaining egg to a food processor along with the salt. Slowly stream in the oil until the aioli is thick and emulsified. Add the basil leaves and whiz until combined. Chill in the fridge until ready to use, and test for seasonings before using.
Peel the eggs and coarsely chop them. Mix in enough aioli for the eggs to be well coated and just a little bit wet (I used about half). Spread onto slices of the toasted bread and add spinach leaves over the top. Cut crosswise and serve.