Open-Faced Frico Egg Sandwich

Directions

1. For aioli, in a small bowl, combine the mayonnaise, olive oil, garlic, salt and pepper.
2. Sprinkle Parmesan into a large nonstick skillet; heat over medium heat. Cook just until melted, about 2 minutes. Break eggs, 1 at a time, into a custard cup or saucer, then gently slide into pan over Parmesan. Immediately reduce heat to low. To prepare eggs sunny-side up, cover pan and cook until yolks thicken but are not hard, 4-5 minutes.
3. Spread aioli over the toasted bread. Top each with giardiniera, a tomato slice and an egg. Sprinkle with parsley.