Breakfast Sandwich with Sun-Dried Tomato Aioli

This Breakfast Sandwich with Sun-Dried Tomato Aioli takes a classic breakfast sandwich up a notch with a creamy avocado mash, and an absolutely delicious Sun-dried tomato aioli. If you’re looking for a weekend sandwich stack, this is it.

This breakfast sandwich is a flavor-packed way to start your day, layered with all the good stuff—soft scrambled eggs, crispy bacon, creamy avocado mash, and a handful of fresh arugula for a peppery bite. It’s the perfect balance of richness and freshness, with textures that range from crunchy to buttery soft. Whether you build it on a toasted brioche bun or crusty sourdough, it’s satisfying and indulgent without being over the top.

A swipe of sun-dried tomato aioli adds a punch of savory flavor that ties everything together—rich, a little tangy, and totally irresistible. Not only is it great to have in the fridge all week, but it cuts through the creaminess of the avocado and egg while amplifying the smoky bacon and greens. This sandwich isn’t just for breakfast either—it holds up beautifully for brunch, lunch, or even a quick weeknight dinner.

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Breakfast Sandwich with Sun-Dried Tomato Aioli

This Breakfast Sandwich with Sun-Dried Tomato Aioli takes a classic breakfast sandwich up a notch with a creamy avocado mash, and an absolutely delicious Sun-dried tomato aioli. If you're looking for a weekend sandwich stack, this is it.

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Ingredients

Serves 1 Sandwich

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Sun-Dried Tomato Aioli

• ▢ 1/3 cup mayo I used Kewpie mayo
• ▢ 1/4 cup sun-dried tomatoes
• ▢ 1 tbsp oil from the sun-dried tomatoes
• ▢ 2 tbsp lemon juice
• ▢ 1 tsp oregano
• ▢ Sea salt
• ▢ Pepper

Avocado mash

• ▢ 1 avocado
• ▢ 1/2 lemon + a little more to squeeze on arugula
• ▢ Pinch of red pepper flakes
• ▢ Drizzle of olive oil

The rest

• ▢ Ciabatta loaf
• ▢ 4 strips of bacon
• ▢ Handful of arugula
• ▢ 2 eggs
• ▢ 1/4 cup shredded mozzarella
• ▢ 2 tbsp butter
• ▢ Sea salt
• ▢ Pepper

Instructions 

• Sun-dried tomato aioli: Process all of the sun-dried tomato ingredients in a food processor, scraping the sides of the bowl down as needed until blended. This might take a few times before it gets nice and smooth.
• Avocado mash: Combine ingredients in a bowl and mash with a fork until smooth.
• Add butter to a hot skillet. Whisk 2 eggs in a bowl and then pour into pan in an even layer. Add shredded mozzarella to the middle and then fold in the sides of the eggs so that is nicely melts the cheese. Remove from pan.
• Add bacon to same pan and cook on medium heat for about 8-10 min flipping halfway through. Bacon should be nice and crispy. Transfer to a paper towel lined plate.
• Toast ciabatta and add sun-dried tomato aioli. Add eggs, bacon, and smashed avocado. Add a handful of arugula, giving it a nice squeeze of lemon overtop. Slice and serve. Enjoy!

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