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.
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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