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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
servings
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
  • 2
    sweet onion, thinly sliced

  • extra virgin olive oil
  • 1 Tbsp.
    (15 mL)
    red wine vinegar
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  • salt
  • 1 Tbsp.
    (15 mL)
    white vinegar
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    946 ml or GT'S KOMBUCHA 1.4 L


  • 6
    egg
  • 1
    harvest grain bread, cut into 6 slices
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    DEMPSTER'S WHOLE GRAINS BREADS, BAGELS, HOT DOG OR HAMBURGER BUNS

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  • 1
    head of leaf lettuce
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    3 PK PRODUCT OF U.S.A.



  • old cheddar to taste
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    REGULAR, DELI CUT, 10.18/LB CHEVALIER BRIE TRIPLE CRÈME CHEESE DELI CUT, 9.96/LB AGROPUR 3 YEAR OLD GRAND CHEDDAR DELI CUT., 9.28/LB


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  • grindings of pepper to taste
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

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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