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For the caramelised onions:
- 1 tablespoon extra-virgin olive oil
- 3 red onions, 1/2-inch thick
- 1/4 teaspoon sea salt
For the fig jam:
- 1 pound figs, stems trimmed, cut into quarters
- 1/4 raw sugar
- 1 teaspoon lemon zest
For the eggs:
- Extra-virgin olive oil
- 8 egg whites (2 whites per sandwich)
- 1 teaspoon piment d'espelette
- Freshly cracked black pepper
For the salad:
- 1 teaspoon extra-virgin olive oil
- 1 teaspoon aged balsamic vinegar
- 1/2 teaspoon pure maple
- 4 baby rocket
- 1 fresh blueberries
How to make Egg White with Caramelised Onions and Homemade Fig Sandwich
For the caramelized onions: Heat a nonstick pan over medium heat. Add the olive oil and onions, separating them, and sprinkle with the salt. 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.
Meanwhile, for the fig jam: Combine 1/4water, the figs, sugar and lemon zest in a saucepan and simmer over low heat until thick, 45 to 60 minutes.
For the eggs: Heat a medium nonstick pan over medium heat. Add 1 teaspoon olive oil and use a paper towel to grease the pan and remove the excess oil. Crack 2 egg whites into a bowl and beat with a. Pour the whites into the pan and add 1/4 teaspoon piment d'espelette and some black pepper. Cook until opaque, 1 to 3 minutes. Flip and cook for another minute. Transfer to a plate. Repeat with the remaining eggs to make 3 more omelettes.
For the salad: Combine the olive oil, vinegar and maplein a small jar with a tight-fitting lid. Seal the jar and shake vigorously to . Toss the rocket and blueberries with the dressing.
Toast the bread. Spread 1 tablespoon jam on each of 4of toast and add 1 tablespoon caramelised onions. Top with the egg whites and cover with the remaining of toast. Serve with the salad.