Breakfast Sandwich with Egg, Caramelized Maple Apples, and Cheddar
- Prep time
20 minutes - Cooking time
10 minutes - 4
2 sliced apples, caramelized
15 ml (1 tbsp) butter
30 ml (2 tbsp) maple syrup
7 ml (1/2 tbsp) white vinegar
Salt
4 to 8 eggs
4 slices Les Grains St-Méthode Whole Oat Bread
120 g (4 oz) aged cheddar, sliced
375 ml (1½ cups) arugula
Freshly ground pepper, to taste
- In a pan, melt the butter over medium-high heat; add the apple slices and cook for 5 minutes. Add the maple syrup; warm for 30 seconds and remove from heat.
- In a pot, bring some water to a boil with the vinegar and salt. One by one, crack the eggs and carefully drop them into the simmering water; cook for 4 minutes. Remove the eggs with a slotted spoon and place them on a paper towel to drain.
- Toast the slices of bread.
- Top each slice of toast with cheddar, maple caramelized apples, arugula, and one or two poached eggs.
- Add pepper to taste and serve immediately.
Tips
For breakfast on the go, switch out the poached eggs for eggs over hard and serve between two slices of toast.
