Spinach and Smashed Egg Toast w/ Rare Stock Aioli

Spinach and smashed egg toast with Rare Stock aioli

For Aioli

-       1 garlic clove, finely grated

-       1 tbs greek yogurt

-       1 tbs mayonnaise

-       1 tsp lemon juice

-       ½ tsp olive oil

-       2-4 tsp Rare Stock Hot Sauce

For Spinach and Smashed Egg Toast

-       1 egg

-       1 tsp olive oil

-       1 cup coarsely chopped spinach

-       1 tbs minced shallot

-       1 slice of whole grain bread or bagel

First prepare the Aioli by mixing all ingredients together, add 2-4 teaspoons of Rare Stock as to your preference.

Next, boil water for the egg. When the water is boiling, lightly place the egg in the pot and set a timer for 5 minutes. While the egg is cooking, roughly chop your spinach and shallot and toast your bread of choice. Warm a pan over medium heat with the olive oil, and when ready, brown the shallot with a quick shake of sea salt and coarse black pepper, about 4 minutes. When your shallots are fragrant and browned, add the spinach to the pan and quickly move around the pan for about 1 minute, lightly sauteeing. Remove pan from the heat. Spread your toasted bread with the prepared Aioli, top with sautéed spinach. Next remove your egg from the water, run under cold water for a quick second, peel and place on top of the toast and spinach and give it a good smash. Always finish with another sprinkling of Rare Stock sauce on top to complete the meal.