- 2 tbsp + 1 tsp extra-virgin olive oil
- 3 red onions, sliced into ¼-inch rings and separated
- 1 1/4 tsp sea salt
- 8 egg whites (2 egg whites per sandwich)
- 1 tsp piment d'Espelette
- Freshly cracked black pepper, to taste
- 1 tbsp aged balsamic vinegar, minimum 7 years old
- 1 tbsp maple syrup
- 4 cups baby arugula
- 1 cup fresh blueberries
- 8 slices flax-seed or whole-wheat bread, sliced ½-inch thick
- Rustic Low-Sugar Jam
- Carmelized Onions
Egg White Omelets
- Heat a medium nonstick pan over medium heat. Add a teaspoon of extra-virgin olive oil, and use a paper towel to lightly grease the pan and remove the excess oil.
- Beat 2 egg whites with ¼ teaspoon of piment d'Espelette, ¼ teaspoon of sea salt, and some freshly cracked black pepper. Pour the egg whites into the pan, and cook for about 3 minutes, until opaque and slightly firm.
- Flip over the egg white omelet, and cook for an additional minute or two. Repeat with the remaining eggs.
Blueberry & Arugula Salad
- In a jar, combine 1 tablespoon of extra-virgin olive oil, aged balsamic, and maple syrup. Close the jar tightly and shake vigorously to emulsify.
- In a large bowl, toss the arugula and blueberries with the dressing.
Rustic Low-Sugar Jam
- ¼ cup water
- 1 pound fresh fruit, quartered
- ¼ cup raw sugar
- 1 tbsp grated lemon zest
- In a medium saucepan, bring the water to a simmer over medium heat.Once the water is simmering, turn the heat down to low and add the fruit, sugar, and lemon zest.
- Stir and simmer uncovered for 30 minutes (or up to an hour or more, depending on the type of fruit you used).
- Stir often until it's thick and syrupy, but note that this low-sugar jam won't have a jelly-like consistency like store-bought jam; it'll be looser and more rustic.
- Heat 1 tablespoon of extra-virgin olive oil in a large nonstick frying pan over medium heat.
- Add the onions and ¼ teaspoon of sea salt, and stir to coat evenly. Sauté for 8 minutes.
- Then turn the heat down to medium-low and sauté for another 40 minutes, until they're a deep amber color and have reduced to one third their original volume.
- Toast the bread and slather one half of each sandwich with a tablespoon of jam and a tablespoon of caramelized onions.
- Add an egg white omelet, top with a second slice of toasted bread, and serve with 1 cup of arugula and blueberry salad on the side.