Macro-Friendly Egg Sandwich with Skinny Lemon Garlic Aioli

Egg Sandwich with Turkey Sausage and Lemon Garlic Aioli

A quick whipped up breakfast sandwich that makes you feel like you’re on vacation.



  1. Make lemon garlic “aioli” by stirring together a couple of tbs of light mayo* with 1/2 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. *
  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.
  3. Drape immediately with cheese and cover to let melt.
  4. 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.
  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.
  6. Top toasted bun with 1 tbs lemon-garlic aioli, cheesy egg, sausage strips, avocado, arugula, and red onion.