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Directions for: Fig Jam Sandwich with Salad

Ingredients

Caramelized Onions

1 Tbsp extra-virgin olive oil

3 red onions, sliced in 1/2 inch slices

¼ tsp sea salt

Fig Jam

¼ cup of water

1 lb. of figs, trim stems, cut in 4

¼ cup raw sugar

1 tsp fresh lemon zest

1 tsp extra virgin olive oil

8 eggs whites (2 whites per sandwich)

1 tsp piment d’esplette

Freshly cracked black pepper

Toast

8 slices Flax seed or whole-wheat bread, sliced 1/2 “ thick

Salad

4 cup baby arugula

1 cup fresh blueberries

Maple Balsamic Dressing

1 tsp extra virgin olive oil

1 tsp aged balsamic

½ tsp maple syrup

Directions

Caramelized Onions

1. Heat a non-stick pan on medium. Add olive oil, onions, separate them, and salt. Sauté for 10 minutes, then turn down heat to medium-low and cook for another 35-40 minutes, until onions are deep amber in color.

Fig Jam

1. Into a pot, add water, figs, sugar, and lemon zest and simmer over low heat for 45-60 minutes, until thick.

2. Heat a non-stick frying pan over medium. Add olive oil and use paper towel to grease pan and remove excess. In a bowl, crack 2 egg whites and beat. Pour whites into pan; add piment d’esplette and freshly cracked pepper. Cook until opaque (1-3 minutes). Flip and cook for another minute. Repeat with remaining eggs.

Toast Salad Maple Balsamic Dressing

1. To a jar with a tight fitting lid add olive oil, balsamic and maple syrup. Close the jar and shake vigorously to blend.

2. To a jar with a tight fitting lid add olive oil, balsamic and maple syrup. Close the jar and shake vigorously to blend.

See more: Eggs/Dairy, Healthy, North American, Vegetarian, Salad, Vegetables, Lunch, Main