Pork and Egg Open-Face Sandwich with Herb Aioli

Method

1. Season pork loin with salt and pepper. Sear in a hot skillet with olive oil until golden, then finish in a preheated oven at 375°F (190°C) for 10-12 minutes.
2. In a small bowl, mix mayonnaise, minced garlic, chopped herbs, lemon juice, salt, and pepper to make aioli.
3. Cook eggs in a separate skillet until the whites are set but the yolk is still runny.
4. Slice sourdough bread and toast lightly. Spread aioli on the bread, add pork, egg, and a sprinkle of herbs.
5. Serve immediately as an open-face sandwich.
6. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.