Ham and Egg Toast

Wash the garlic and cut off the top of the head, keeping the cloves intact. Line a baking tray with foil and place the garlic on top. Drizzle with honey and olive oil, then season with salt and pepper. Roast in a preheated oven at 200°C for 30–40 minutes, until the garlic is soft and caramelized. Once roasted, squeeze the garlic cloves from their skins and transfer them to a hand blender cup. Add 1 egg, Dijon mustard, lemon juice, white vinegar, 5 g of salt, and sunflower oil. Blend until the mixture emulsifies and becomes smooth and glossy.

Place 4 eggs in already boiling water and cook for 7 minutes. Cool under running water and peel. Mash the egg yolks separately and roughly chop the egg whites. Mix them together and gradually add the garlic aioli (mayonnaise) until the desired consistency is achieved.