Grilled Vegetable and Egg Open-Faced Sandwiches

Grilled Vegetable and Egg Open-Faced Sandwiches

  • Preparation 25 min
  • Cooking 35 min
  • Servings 4
Featured in RICARDO Magazine SPRING 2018 (p. 24)

Categories

Ingredients

    • 2 cups (280 g) butternut squash, peeled and diced
    • 1 russet potato, peeled and diced
    • 1 red bell pepper, seeded and cut into small dice
    • 1 onion, chopped
    • 3 tbsp (45 ml) olive oil
    • 1 tsp (5 ml) harissa
    • 4 eggs, at room temperature
    • 1 soft baguette, halved lengthwise
    • 2 cups (50 g) arugula
    • Mayonnaise, for spreading

Preparation

Personal Note

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