Best Egg White With Caramelized Onions And Homemade Fig Jam Sandwich Recipes

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EGG WHITE WITH CARAMELIZED ONIONS AND HOMEMADE FIG JAM SANDWICH WITH SALAD AND MAPLE BALSAMIC DRESSING



Egg White with Caramelized Onions and Homemade Fig Jam Sandwich with Salad and Maple Balsamic Dressing image

I eat this sandwich a coupla times a week - it's so good that you wouldn't even know it's diet food. See, caramelized onions are king when you're dieting: they're super low in fat, super cheap, and make anything taste great (...well, anything that tastes great with caramelized onions).

Provided by Food Network

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 16

1 tablespoon extra-virgin olive oil
3 red onions, sliced 1/2-inch thick
1/4 teaspoon sea salt
1 pound figs, stems trimmed, cut into quarters
1/4 cup raw sugar
1 teaspoon grated lemon zest
Extra-virgin olive oil
8 egg whites (2 whites per sandwich)
1 teaspoon piment d'espelette
Freshly cracked black pepper
1 teaspoon extra-virgin olive oil
1 teaspoon aged balsamic vinegar
1/2 teaspoon pure maple syrup
4 cups baby arugula
1 cup fresh blueberries
8 slices flaxseed or whole-wheat bread (1/2-inch thick)

Steps:

  • For the caramelized onions: Heat a nonstick skillet over medium heat. Add the olive oil and onions, separating them, and sprinkle with the salt. Saute for 10 minutes, then turn down the heat to medium-low and cook until the onions are deep amber in color, another 35 to 40 minutes.
  • Meanwhile, for the fig jam: Combine 1/4 cup water, the figs, sugar and lemon zest in a saucepan and simmer over low heat until thick, 45 to 60 minutes. For the eggs: Heat a medium nonstick skillet over medium heat. Add 1 teaspoon olive oil and use a paper towel to grease the pan and remove the excess oil. Crack 2 egg whites into a bowl and beat with a whisk. Pour the whites into the skillet and add 1/4 teaspoon piment d'espelette and some black pepper. Cook until opaque, 1 to 3 minutes. Flip and cook for another minute. Transfer to a plate. Repeat with the remaining eggs to make 3 more omelets.
  • For the salad: Combine the olive oil, vinegar and maple syrup in a small jar with a tight-fitting lid. Seal the jar and shake vigorously to blend. Toss the arugula and blueberries with the dressing. Toast the bread. Spread 1 tablespoon jam on each of 4 slices of toast and add 1 tablespoon caramelized onions. Top with the egg whites and cover with the remaining slices of toast. Serve with the salad.

MUSTARD-ONION JAM CRACKERS WITH FIGS



Mustard-Onion Jam Crackers With Figs image

Provided by Aida Mollenkamp

Categories     appetizer

Time 40m

Yield 60 servings

Number Of Ingredients 9

2 tablespoons extra-virgin olive oil
2 large yellow onions (about 1 1/2 pounds), quartered and thinly sliced
Kosher salt
6 tablespoons apple cider vinegar
1/4 cup fresh orange juice
2 to 3 teaspoons sweet-hot German mustard
Nut crisps or pita crackers (about 60), for serving
1 1/2 cups fresh ricotta cheese
1 pint fresh figs, stemmed and sliced

Steps:

  • Heat the olive oil in a small saucepan over medium heat. When it shimmers, add the onions and 1 tablespoon salt; cook, stirring occasionally, until the onions are softened, just broken down and are beginning to color, 12 to 15 minutes.
  • Stir in 4 tablespoons vinegar and the orange juice; cook, stirring occasionally, until the mixture is mostly broken down, thickened and golden brown, 7 to 10 minutes.
  • Remove from the heat; stir in the remaining 2 tablespoons vinegar and the mustard. Taste and adjust the seasoning.
  • To assemble, top each crisp or cracker with about 1 teaspoon ricotta, 1/2 teaspoon mustard-onion jam and a slice of fig.

Nutrition Facts : Calories 29, Fat 2 grams, SaturatedFat 1 grams, Cholesterol 4 milligrams, Sodium 85 milligrams, Carbohydrate 3 grams, Fiber 1 grams, Protein 1 grams, Sugar 2 grams

FIG JAM



Fig Jam image

Provided by Giada De Laurentiis

Time 38m

Yield 1 cup

Number Of Ingredients 5

1/2 cup sugar
1/2 cup water
12 dried black mission figs
3 tablespoons brandy or apple juice
1/2 cup hazelnuts, toasted * see Cook's Note

Steps:

  • For the jam:
  • In a small saucepan, combine the sugar, water, figs, and brandy (or apple juice) over medium heat. Bring to a boil, reduce the heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved.
  • Remove the pan from the heat and allow the syrup to cool slightly, about 10 minutes. Pour into a food processor and add the hazelnuts. Blend until smooth and thick.
  • *Cook's Note: To toast the hazelnuts: preheat a 350 degree F oven. Arrange the nuts in a single layer on a baking sheet. Bake for 8 to 10 minutes, until lightly toasted. Cool completely before using.

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