Roasted Garlic Aioli, Fried Egg and Spinach on Semolina Roll

Name: Roasted Garlic Aioli, Fried Egg and Spinach on Semolina Roll
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 1 head whole garlic head, top trimmed off to expose cloves slightly; 1 tablespoon (15 ml) extra-virgin olive oil; ¼ teaspoon (1½ g) kosher salt; ⅛ teaspoon (½ g) freshly ground black pepper; 1 yolk large egg yolk, at room temperature; ½ teaspoon (2½ ml) Dijon mustard; ¾ cup (180 ml) extra-virgin olive oil, at room temperature; 1 tablespoon (15 ml) fresh lemon juice; 1 tablespoon (15 ml) water; to taste sea salt; 2 whole large eggs, at room temperature; 1 tablespoon (14 g) unsalted butter; 3 cups (90 g) fresh spinach, washed and dried; 1 clove garlic clove, minced; to taste kosher salt; to taste freshly ground black pepper; 2 whole semolina rolls, halved horizontally; ⅛ teaspoon (¼ g) red pepper flakes (optional)

From the MyKitchenBank Kitchen

A vibrant Mediterranean breakfast sandwich combining crispy-edged fried egg, creamy roasted garlic aioli, and wilted fresh spinach nestled in a hearty semolina roll. The nutty aioli cuts through the richness of the egg yolk, while the spinach adds earthy depth. Perfect for a leisurely brunch or a satisfying weekday breakfast.

Prep: 15 min
Cook: 20 min
Total: 35 min
Makes: 2 sandwiches

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Ingredients

2 servings

For the roasted garlic aioli
1 head whole garlic head, top trimmed off to expose cloves slightly
1 tablespoon (15 ml) extra-virgin olive oil
¼ teaspoon (1.5 g) kosher salt
⅛ teaspoon (0.5 g) freshly ground black pepper
1 yolk large egg yolk, at room temperature
½ teaspoon (2.5 ml) Dijon mustard
¾ cup (180 ml) extra-virgin olive oil, at room temperature
1 tablespoon (15 ml) fresh lemon juice
1 tablespoon (15 ml) water
to taste sea salt
For assembly
2 whole large eggs, at room temperature
1 tablespoon (14 g) unsalted butter
3 cups (90 g) fresh spinach, washed and dried
1 clove garlic clove, minced
to taste kosher salt
to taste freshly ground black pepper
2 whole semolina rolls, halved horizontally
⅛ teaspoon (0.3 g) red pepper flakes (optional)

Equipment (5)

Small skillet (8 to 10 inches)
Small saucepan
Food processor or blender
Spatula
Knife and cutting board

Steps

Before you start

Use eggs at room temperature for even cooking
Have all aioli ingredients measured and ready before blending
Wash and spin-dry the spinach thoroughly to prevent a soggy sandwich

1
Roast the garlicOven 400°F / 205°C
- Preheat your oven to 400°F (200°C).
- Place the trimmed garlic head cut-side up in a small saucepan or baking dish.
- Drizzle with 1 tablespoon of olive oil, sprinkle with ¼ teaspoon salt and ⅛ teaspoon black pepper.
- Cover tightly with foil and roast in the oven for 35 to 40 minutes, until the garlic cloves are very soft, sweet, and golden.
- Remove and let cool for 5 minutes, then squeeze the roasted cloves out of their skins into a small bowl.
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Ready when: Garlic cloves are very soft and golden, easily squeezed from their skins
Tip: Roasted garlic can be made up to 1 day ahead and stored in the fridge, which saves time on the morning of assembly.
2
Make the aioli
- In a food processor or blender, combine the room-temperature egg yolk, Dijon mustard, and roasted garlic cloves.
- Blend until smooth and pale, about 30 seconds.
- With the machine running, begin adding the ¾ cup (180 ml) of olive oil very slowly—just a few drops at a time at first.
- Once the mixture begins to emulsify and thicken (after about ¼ cup of oil is added), you can add the remaining oil in a thin, steady stream.
- After all the oil is incorporated, add the lemon juice and 1 tablespoon of water, then blend briefly to combine.
- Taste and season with sea salt as needed.
- Transfer to a small bowl.
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Ready when: Aioli is thick, creamy, pale golden, and holds soft peaks when a spoon is lifted
Tip: If the aioli breaks and becomes grainy, start with a fresh room-temperature yolk in a clean bowl and slowly whisk in the broken aioli to rescue it.
3
Wilt the spinach
- Heat a small skillet over medium-high heat and add a small knob of butter (about ½ teaspoon).
- Once foaming, add the minced garlic clove and sauté for about 30 seconds until fragrant.
- Add the washed and dried spinach in batches, stirring constantly with a spatula, until all the spinach is wilted and any excess moisture has evaporated, about 2 to 3 minutes.
- Season with salt and pepper to taste.
- Transfer to a plate and set aside.
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Ready when: All spinach is wilted and any liquid has cooked away, leaving just moist, dark green leaves
Tip: Excess moisture in the spinach will make the sandwich soggy; make sure to evaporate it off completely in the pan.
4
Fry the eggs
- In the same skillet, reduce heat to medium.
- Add the remaining ½ tablespoon of butter and let it melt and foam.
- Crack both eggs into the pan, spacing them apart, and fry until the whites are set and opaque but the yolks are still runny and jiggle when you shake the pan gently, about 3 to 4 minutes.
- The edges of the whites should be lightly golden and crispy.
- If you prefer firmer yolks, cook an extra minute or two.
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Ready when: Egg whites are set and opaque, yolks still jiggle slightly when the pan is moved, and the edges are crispy and golden
Tip: For runny yolks that complement the creamy aioli, watch carefully—once the whites are set, the yolks reach perfect doneness in just seconds.
5
Toast the rolls
- While the eggs cook, split the semolina rolls in half horizontally.
- Toast the cut sides in a separate small skillet or toaster oven at medium heat for 1 to 2 minutes, until lightly golden and warmed through.
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Ready when: Cut sides are lightly golden brown and warm to the touch
Tip: Toasting the rolls adds structure and prevents them from becoming soggy from the aioli and egg.
6
Assemble the sandwiches
- Spread about 2 tablespoons of the roasted garlic aioli on the bottom half of each toasted semolina roll.
- Layer half of the wilted spinach on each bottom half, then carefully slide a fried egg onto the spinach on each sandwich.
- A little of the runny yolk will add richness.
- Top with the upper half of each roll.
- If desired, dust the top with a pinch of red pepper flakes for a subtle heat and color.
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Tip: Work quickly while the egg is still warm and the yolk is runny—this creates the best contrast with the cool, creamy aioli.

Good to know

Tips

For the smoothest aioli, ensure all ingredients, especially the oil and egg yolk, are at room temperature. Cold ingredients can cause the emulsion to break.
Do not skip the slow addition of oil at the start of aioli-making—this is the key to a stable emulsion. Once the mixture thickens, you can add oil more confidently.
If you prefer a cooked yolk for food-safety reasons, cook the eggs for 5 to 6 minutes instead of 3 to 4, until the yolks are no longer runny. The aioli will still provide creaminess.
Roasting garlic mellows its sharpness into a sweet, mild flavor that pairs beautifully with the rich, runny egg yolk. Fresh raw garlic would be too harsh for this delicate sandwich.

Make ahead

The roasted garlic can be made up to 1 day ahead and stored in an airtight container in the refrigerator. The aioli will keep refrigerated for up to 3 days. Toast the rolls and cook the eggs and spinach just before assembly for the best texture and flavor.

Storage & reheating

Store leftover aioli in an airtight container in the refrigerator for up to 3 days. The assembled sandwich is best eaten immediately but can be wrapped loosely in parchment and eaten within 2 hours. Do not freeze the sandwich as the roll will become tough and the spinach will discolor.

Substitutions

semolina rolls → Ciabatta rolls, focaccia, or sturdy multigrain bread. Any substantial roll that won't fall apart under the runny egg yolk works well. Avoid soft, pillowy rolls that will collapse.
fresh spinach → Arugula, watercress, or sautéed kale. Choose tender greens that will wilt easily. Kale requires slightly longer cooking (4 to 5 minutes) and a touch more butter.
unsalted butter → Extra-virgin olive oil. Use the same amount of olive oil for a lighter, more Mediterranean flavor profile.
Dijon mustard → Whole grain mustard or omit entirely. The mustard adds a subtle tangy note and helps emulsify the aioli; it can be skipped for a more pure roasted garlic flavor.