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Open-faced Poached Egg, Caramelized Onion and Grilled Pepper Sandwich https://www.metro.ca/userfiles/image/recipes/tartine-oeuf-poche-oignons-caramelises-poivrons-grilles-6339.jpg PT20M PT20M PT40M
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.
6
4 3 5 4
2 red peppers, cut in 2 lengthways and seeded 2 sweet onion, thinly sliced extra virgin olive oil 1 Tbsp. (15 mL) red wine vinegar salt 1 Tbsp. (15 mL) white vinegar 6 egg 1 harvest grain bread, cut into 6 slices 1 head of leaf lettuce old cheddar to taste grindings of pepper to taste
Open-faced Poached Egg, Caramelized Onion and Grilled Pepper Sandwich

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

Rate this recipe
3 Votes
6
portions
0:20
Preparation
0:20
COOKING
0:40
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2
    red peppers, cut in 2 lengthways and seeded
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    5 PK PRODUCT OF MEXICO JUMBO CANTALOUPES PRODUCT OF GUATEMALA, NO. 1 GRADE ASSORTED COLOUR SWEET PEPPERS 3 PK PRODUCT OF ONTARIO OR MEXICO


  • 2
    sweet onion, thinly sliced
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    2 for $3.00

    2 lb PRODUCT OF ONTARIO CANADA No. 1 GRADE



  • extra virgin olive oil
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    ORIGIN 846 OLIVE OIL

    ORIGIN 846 OLIVE OIL

    $7.49 ea.

    846 ml SELECTED VARIETIES


  • 1 Tbsp.
    (15 mL)
    red wine vinegar

  • salt
  • 1 Tbsp.
    (15 mL)
    white vinegar
  • 6
    egg
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    SELECTED SIZES SELECTED VARIETIES

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  • 1
    harvest grain bread, cut into 6 slices
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    SAVE $1.30
    GENERAL MILLS CEREAL OR LIBERTÉ GREEK YOGOURT

    GENERAL MILLS CEREAL OR LIBERTÉ GREEK YOGOURT

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    SELECTED SIZES, SELECTED VARIETIES


    SAVE $1.30
    BECEL SOFT MARGARINE

    BECEL SOFT MARGARINE

    $1.99 ea.

    427 - 454 g NATURE VALLEY BARS OR BETTY CROCKER FRUIT SNACKS SELECTED SIZES SELECTED VARIETIES


  • 1
    head of leaf lettuce
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    RADICCHIO

    RADICCHIO

    $2.99 /lb

    PRODUCT OF U.S.A. 6.59/kg TREVISO RADICCHIO PRODUCT OF U.S.A. 3.99/lb, 8.80/kg



  • old cheddar to taste
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    IÖGO OR NATREL SNACK CHEESE

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    $3.49 ea.

    6 X 20 g, 100 g, SELECTED VARIETIES

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    SNOWDONIA CHEDDAR CHEESE

    SNOWDONIA CHEDDAR CHEESE

    $9.99 ea.

    200 g, SELECTED VARIETIES


    CASTELLO CHEDDAR CHEESE

    CASTELLO CHEDDAR CHEESE

    $6.99 ea.

    200 g SELECTED VARIETIES


    CASTELLO TICKLER CHEDDAR

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    DELI CUT, 3.08/100 g



  • grindings of pepper to taste
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    $2.99 ea.

    5 PK PRODUCT OF MEXICO JUMBO CANTALOUPES PRODUCT OF GUATEMALA, NO. 1 GRADE ASSORTED COLOUR SWEET PEPPERS 3 PK PRODUCT OF ONTARIO OR MEXICO


Imprimer ma sélection

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

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