Ingredients

• 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

Instructions

1. Special equipment: Large nonstick frying pan Medium nonstick frying pan Small glass jar with tight - fitting lid Large mixing bowl
2. CARAMELIZED ONIONS:
3. 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.
4. EGG WHITE OMELETS:
5. 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.
6. BLUEBERRY & ARUGULA SALAD:
7. 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.
8. SHKIAFFING IT TOGETHER:
9. 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.