Welcome to Break an Egg, the series where our Senior Food Stylist, Anna Billingskog, cooks up a winning breakfast recipe. She’ll tackle cookbook hits, favorites from Food52 community members, and originals from our Test Kitchen. Follow along for breakfast (and breakfast for dinner) inspo. In this episode, Food52 founder Amanda Hesser filled in as host and was joined by Alison Cayne, the founder of Haven's Kitchen: a cooking school, cafe and event space in New York City. Together, they cook their way through Ali's Dad's breakfast sandwich, and top it off with Haven's Kitchen's Aioli.

Haven's Kitchen Aioli: https://havenskitchen.com/products/ai...
Follow Haven's Kitchen:   / havenskitchen  

AUTHOR NOTES
Growing up, Sunday mornings were all about egg sandwiches with my dad. He had “his” frying technique (turns out Amanda‘s dad also fried his eggs this way), and when I wasn't quite old enough for the stove, I would perch myself on the counter and toast the English muffins. Now I make fried egg sammies on Sundays with my kids. And our new line of aioli is the perfect creamy, punchy condiment to bring it all together. —Alison Cayne

TEST KITCHEN NOTES
For a limited time, Haven’s Kitchen is offering 20% off its new line of aiolis with code BREAKANEGG20. —The Editors

GET THE RECIPE:
My Dad’s Fried Egg Sandwich: https://food52.com/recipes/90134myd...

PRODUCTS FEATURED IN THIS VIDEO:
Thomas Keller Insignia Universal Cookware Lid: https://food52.com/shop/products/9230...
Hestan NanoBond StainlessSteel Skillet: https://food52.com/shop/products/7168....

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