3 lb PRODUCT OF ONTARIO CANADA NO. 1 GRADE
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.
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