Grilled Vegetable and Egg Open-Faced Sandwiches

Name: Grilled Vegetable and Egg Open-Faced Sandwiches
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4 serving(s)
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

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Preparation 25 min
Cooking 35 min
Servings 4

Featured in RICARDO Magazine SPRING 2018 (p. 24)

Végétarien
Sans noix
Sans lactose
Sans produits laitiers

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

- With the rack in the middle position, preheat the oven to 425°F (220°C). Line a baking sheet with a silicone mat or parchment paper.
- On the prepared sheet, toss the vegetables with the oil and harissa, coating well. Season with salt and pepper. Roast for 35 minutes or until the vegetables are tender and golden brown.
- Meanwhile, using a spoon, gently drop the eggs into a pot of simmering water. Cook for 8 minutes (the yolks will be soft but not runny). Drain and cool in an ice bath. Peel the eggs and cut them in half.
- Spread the bread with mayonnaise and layer with the grilled vegetables and arugula. Top with the eggs and serve immediately.

Personal Note

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Grilled Vegetable and Egg Open-Faced Sandwiches

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Ingredients

Preparation

Personal Note

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