Egg White With Caramelized Onions And Homemade Fig Jam Sandwich With Salad And Maple Balsamic Dressing
Serves: 4
Ewell Douglas
1 January 1970
Based on User reviews:
54
Spice
58
Sweetness
56
Sourness
40
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 tsp
Extra-Virgin Olive Oil1 tsp
Sea Salt1 cup
Raw Sugar1 tsp
Lemon Zest (grated)1 tsp
Piment (d'espelette)1 tsp
Balsamic Vinegar (aged)1 tsp
Pure Maple Syrup1 cup
Blueberry (fresh)Directions:
1
For the caramelized onions: Heat a nonstick skillet over medium heat
2
Add the olive oil and onions, separating them, and sprinkle with the salt
3
Saute for 10 minutes, then turn down the heat to medium-low and cook until the onions are deep amber in color, another 35 to 40 minutes
4
Meanwhile, for the fig jam: Combine 1/4 cup water, the figs, sugar and lemon zest in a saucepan and simmer over low heat until thick, 45 to 60 minutes
5
For the eggs: Heat a medium nonstick skillet over medium heat
6
Add 1 teaspoon olive oil and use a paper towel to grease the pan and remove the excess oil
7
Crack 2 egg whites into a bowl and beat with a whisk
8
Pour the whites into the skillet and add 1/4 teaspoon piment d'espelette and some black pepper
9
Cook until opaque, 1 to 3 minutes
10
Flip and cook for another minute
11
Transfer to a plate
12
Repeat with the remaining eggs to make 3 more omelets
13
For the salad: Combine the olive oil, vinegar and maple syrup in a small jar with a tight-fitting lid
14
Seal the jar and shake vigorously to blend
15
Toss the arugula and blueberries with the dressing
16
Toast the bread
17
Spread 1 tablespoon jam on each of 4 slices of toast and add 1 tablespoon caramelized onions
18
Top with the egg whites and cover with the remaining slices of toast
19
Serve with the salad