Babybel And Fig Jam On Brioche Toast Recipes

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EGG WHITE, CARAMELIZED ONION AND FIG JAM SANDWICH



Egg White, Caramelized Onion and Fig Jam Sandwich 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

Yield Serves 4

Number Of Ingredients 12

2 tbsp plus 1 tsp extra-virgin olive oil
3 red onions, sliced into 1/4 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 1/2 inches thick
Fig jam

Steps:

  • CARAMELIZED ONIONS: Heat 1 tablespoon of extra virgin olive oil in a large nonstick frying pan over medium heat. Add the onions and 1/4 teaspoon of sea salt, and stir to coat evenly. Saute for 8 minutes. Then turn the heat down to medium low and saute for another 40 minutes, until they're a deep amber color and have reduced to one third of their original volume
  • 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 1/4 teaspoon of piment d'Espelette, 1/4 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.
  • SHKIAFFING IT TOGETHER: Toast the bread and slather one half of each sandwich with a tablespoon of fig 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.

SEARED FOIE GRAS AND LINGONBERRY JAM ON BRIOCHE TOAST



Seared Foie Gras and Lingonberry Jam on Brioche Toast image

Categories     Chicken     Fruit     Poultry     Appetizer     Bake     Sauté     Winter     Lingonberry     Gourmet

Yield Makes 60 hors d'oeuvres

Number Of Ingredients 7

3 large brioche or challah loaves, crusts removed
5 tablespoons unsalted butter
3/4 cup plus 3 tablespoons olive oil
2 teaspoons freshly ground black pepper, or to taste
2 teaspoons fresh lemon juice
1 1/2 cups lingonberry jam or spread
1 pound fresh foie gras or cleaned chicken livers (see Cooks' notes)

Steps:

  • Cut brioche into 3/4-inch-thick slices, then into 60 (1 1/2-inch) cubes. Heat 1 tablespoon butter with 2 tablespoons oil in a 12-inch nonstick skillet over moderate heat until foam subsides. Cook brioche cubes, 12 at a time, until golden brown on top and bottom, about 3 minutes total. Transfer brioche as cooked to a rack to cool and sprinkle with salt to taste. Between batches, carefully wipe skillet clean with paper towels and add more butter and oil.
  • Stir pepper and juice into jam. Chill jam, covered, until ready to use.
  • Preheat oven to 400°F.
  • Cut foie gras into 1- by 1/2-inch pieces and season with salt and pepper. Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Reduce heat to moderate and cook foie gras, about 20 pieces at a time, until golden brown on both sides, about 1 1/2 minutes total. Transfer foie gras as cooked to a shallow baking pan with a spatula and arrange in 1 layer. Between batches, carefully wipe skillet clean.
  • Reheat foie gras as needed in middle of oven 2 minutes, or until just hot, before assembling hors d'oeuvres. Just before serving, top toasts with lingonberry jam, then foie gras.

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