Ok so this is a sandwich I posted on my instagram after we took a trip to San Francisco last Summer with the kids.  You know my trips are almost entirely focused on what-am-I-gonna-eat-and-how-can-I-best-fit-it-all-in.  But of all the places I was excited to try … Devils Teeth was my main focus.  I’d had their breakfast sandwich a year earlier when Ross and I went out but I was sick thru the whole trip so I couldn’t really enjoy it. SO SAD.  AND we were going to his high school reunion which meant I couldn’t totally succumb to the vacation-eating-food-baby. So annoying.

Egg Sandwich with Turkey Sausage and Lemon Garlic Aioli www.lillieeatsandtells.com

Anyway. I’d been dreaming of their breakfast sandwich ever since. The devil’s pesky.

Their (delicious) and non-macro-friendly version goes something like this: buttery biscuit+eggs, avocado, bacon, pepper jack cheese and plenty of secret lemony garlicky sauce.  I could swim in any sauce that has lemon and garlic in the name together. If while I swim I get to eat it.

Egg Sandwich with Turkey Sausage and Lemon Garlic Aioli www.lillieeatsandtells.com

But as much as I love biscuits and bacon and mayo, and tons of cheese and avocado, I also like my pants to fit.  I know I’m picky.  So I did this instead. And I don’t keep secrets. And it was AMAZING!  And I didn’t have to feel heavy and sleepy the rest of the day or try and share with someone. Oh my gosh I hate sharing meals.

Egg Sandwich with Turkey Sausage and Lemon Garlic Aioli www.lillieeatsandtells.com

I started with a big airy kaiser bun so I could of course hollow out the top and save some carbs. When I want to spend the fat I’ll try it with a biscuit because WHAT IS BETTER IN THE WORLD THAN A BISCUIT. But this time I didn’t. I gently scrambled some whites with an egg so it was soft and fluffy, melted some light pepper jack cheese, and topped with some turkey sausage because I think it’s the yummiest meat to marry with eggs and we always have it on hand… and my usual faves. Red onion and arugula. OH and avocado because AVOCADO.

And the main event? This simple but stand-out lemon-garlic “aioli” that turns you into a chef. Voila.

egg sandwich with lemon garlic aioli www.lillieeatsandtells.com
Egg Sandwich with Turkey Sausage and Lemon Garlic Aioli www.lillieeatsandtells.com

Macro-Friendly Egg Sandwich with Skinny Lemon Garlic Aioli

A quick whipped up breakfast sandwich that makes you feel like you’re on vacation.
Author Lillie
Course Breakfast
Prep Time 5 minutes
Cook Time 5 minutes
Servings 1
Calories 365 kcal

Disclaimer: the grams I’ve listed manually after each ingredient are accurate for a single recipe, but they will not multiply if you choose the 2x or 3x option. Please make sure and multiply on your own!

Ingredients

  • Kaiser bun from bakery section
  • 1 large egg
  • 50 g egg whites
  • 20 g avocado
  • 1 jimmy dean turkey sausage sliced horizontally into three strips we keep these in stock from Costco
  • reduced fat pepperjack cheese
  • arugula
  • red onion
  • lemon garlic aioli “recipe” below

Instructions

  • Make lemon garlic “aioli” by stirring together a couple of tbs of light mayo* with ½ cube frozen garlic, and just 1-2 grams lemon olive oil. It doesn’t take much but it adds so much flavor! If you don’t have it I’m sure the plain garlic mayo will still be great. *
  • 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.
  • Drape immediately with cheese and cover to let melt.
  • Slice your Kaiser so the bottom is as thin as possible and hollow out the top as much as possible. You won’t miss it! But you’ll appreciate the carbs freed up for dessert later. I try and get mine down to about 38-40 grams which is about 20 carbs. Less than the English muffin I considered that’s much smaller overall.  Plus it makes a perfect cozy pocket to hold in all your toppings.
  • 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.
  • Top toasted bun with 1 tbs lemon-garlic aioli, cheesy egg, sausage strips, avocado, arugula, and red onion.

Notes

  • *My grocery store carries a super low fat mayo I’d never seen before by Best Foods with only 1 fat! I’m sure fat free sour cream (my usual go-to) or greek yogurt would work too.
  • I didn’t bother doing a recipe for the mayo. I just logged it as a tbs of light mayo and logged a tiny bit of lemon olive oil. Sometimes it’s worth it to calculate the recipe. But sometimes an estimate is close enough and then HALLELUIAH.
  • This is higher in fat than most of my sandwiches. You can easily lower the fat by reducing or eliminating the avocado, cheese, or sausage.
  • This was so good. You may have noticed I like arugula on almost everything. But I really loved it on this since it pairs so perfectly with lemon.

Nutrition

Serving: 1SandwichCalories: 365kcalFat: 17.6gProtein: 24.2gCarbohydrates: 27.1g

Tried this recipe?

Tag @LillieEatsAndTells on Instagram with #LillieEatsandTells! We’d love to see your creations!

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About the Author

Hello. My name is Lillie. I’m not a registered dietitian, or a macro coach, or a public figure or culinary genius. I’m a mommy of four who FOUND macro-counting and fell in love with this balanced approach to food...

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    1. I’ve never tried! But I’m sure it could without the veggies. I would pull it out and thaw, then separate and toast bun.