secret sauce.

This morning was one of those "wake up and make something yummy and good for breakfast" kind mornings. I didn't know what exactly I was trying to do, but after looking in the freezer and spying a batch of biscuits I froze a few months ago, I decided that a breakfast sandwich was in order. So I got a bit of this, a little of that, and made my favorite eggs, and wah-lah! Breakfast was served!

I think what really made the sandwich extra yummy was the aioli I made on a whim. I've recently started making lunch for the hubby to take to work and have been trying to mix up the sandwiches I pack for him. I love making sandwiches so I'm always experimenting with fillings and spreads. Since I didn't want to pack him a plain ham sandwich, I whipped up an aioli to make it a bit more exciting.

I started with apricot preserves for something sweet to compliment the ham. Then I added some onion powder and smoked paprika to add a savory touch. Then, just to make things a little interesting, I added cayenne for a little spicy punch and that was it! The aioli was smokey, spicy, and went perfectly with the ham!

And you know what else goes great with a schmearing of aioli? This awesome breakfast sandwich!

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Spicy Smokey Apricot Aioli
(makes approximately 1/4 cup)

2 tbsp light mayo
1 1/2 tbsp apricot preserves
1 tsp onion powder
1/4 tsp cayenne pepper
1/4 tsp smoked paprika
1/2 tsp dried parsley

Stir together until fully combined. Refrigerate for at least 30 minutes before use.

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Breakfast Biscuit Sandwich with Deli Ham, Herbed Egg, and Garlicky Kale
(makes 2 sandwiches)

1 large kale leaf, stem removed and coarsely chopped
1/2 clove garlic, minced
1 tbsp chicken stock
1 large egg
1 tbsp half and half or milk
3 stems Italian parsley, minced
dash onion powder
dash garlic powder
dash paprika
salt and pepper
olive oil
2 slices tomato
1 to 2 slice swiss cheese
1 to 2 slices deli black forest ham
2 warm biscuits
Spicy Smokey Apricot Aioli

In a small skillet, saute garlic with a little oil over medium-high heat. Add the kale and cook for 3 to 4 minutes. As kale starts to wilt, add the chicken stock and let steam, stirring, until stock evaporates and the kale has softened. Transfer to a plate and set aside.

Return skillet to stove top, reduce heat to medium, and add some oil to the pan. In a small measuring cup, add egg, dairy, Italian parsley, onion powder, garlic powder and paprika. Season with salt and pepper and whisk with a fork to combine. Pour the egg mixture in the pan and let cook until mostly set. Flip the egg, cook for a few seconds or until the egg is done, then transfer to the plate beside the kale.

Heat the slice of ham in the same skillet until slightly browned. Transfer to the plate with the other cooked ingredients and begin to assemble the sandwiches.

To make sandwiches, take one of the biscuits and open with a fork or knife. Spread aoili on the inside of both biscuit halves. Pile half of the kale, half of the egg, and half of the ham on the bottom half of the biscuit. Add half the cheese slice, a slice of tomato, and finish with the top half of the biscuit. Repeat with remaining biscuit and serve immediately.