Open-faced Poached Egg, Caramelized Onion and Grilled Pepper Sandwich

Open-faced Poached Egg, Caramelized Onion and Grilled Pepper Sandwich
  • 6 servings
  • 0:20 Preparation
  • 0:20 Cooking
  • 0:40 Total Time

Ingredients

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  • 2

    red peppers, cut in 2 lengthways and seeded

  • 2

    sweet onions, thinly sliced

  • extra virgin olive oil

  • 1 Tbsp.
    (15 mL)

    red wine vinegar

  • salt

  • 1 Tbsp.
    (15 mL)

    white vinegar

  • 6

    eggs

  • 1

    harvest grain bread, cut into 6 slices

  • 1

    of leaf lettuce

  • old cheddar to taste

  • grindings of pepper to taste

Preparation

Preheat barbecue to high or oven to broil.

Broil the peppers on the oiled barbecue grill or under the broiler until their skin blisters and blackens. Wrap them in a plastic bag for 15 minutes.

Sauté onions in a little oil and cook slowly until very soft. Add wine vinegar and salt at the end.

In a pan, bring water to a boil and add white vinegar. Poach eggs 8 minutes.

Peel peppers and cut into julienne.

Toast the bread.

On each slice of bread, spoon some caramelized onions, add julienned pepper, a leaf of lettuce and a poached egg. Garnish with shaved cheddar and a grinding of pepper.

Source: Metro