Macro-Friendly Egg Sandwich with Skinny Lemon Garlic Aioli

Step 1

Make garlic “aioli” by stirring together 1/4 cup of light mayo* with 1 cube frozen garlic. (Add a squeeze of lemon if you want to make a lemony garlic aioli.) Use 1 Tbsp. on your sandwich and store the rest in your fridge for any future sandwiches! Just adds a little garlic-LOVE.

Step 2

Whisk together egg and whites (sprinkled with some kosher salt and pepper) and cook over medium heat, JUST until set and then turn it off! They’ll continue to cook and dry eggs are NO BUENO. You want this pillowy and soft and delicious even though it’s short two yolks. I don’t really scramble, more like move it around and on top of itself so you have a nice round disc of soft cooked egg.

Step 3

Drape immediately with cheese and cover to let melt.

Step 4

Slice your Kaiser so the bottom is as thin as possible and hollow out the top if you'd like. I try and get mine down to about 38-40 grams which is about 20 carbs. Less than an English muffin, but larger overall.  I like to hollow to free up a few carbs for something I'll enjoy more, PLUS it makes a perfect cozy pocket to hold in all your toppings. But feel free to skip the hollow!

Step 5

Spray the insides with cooking spray (olive oil spray is my fave) and set your eggs aside so you can toast bun in the same pan.

Step 6

Top toasted bun with 1 tbs garlic aioli, cheesy egg, sausage strips, avocado, arugula, and red onion.