Garden Breakfast Focaccia
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Wake up to this colorful garden breakfast sandwich with savory roasted onion aioli.
Roasted Onion Aioli: (yield 1-1/2 cup)
12 ounces or 3 cups yellow onions, chopped
2 tablespoons olive oil
Salt and pepper
3/4 light mayonnaise
2 tablespoons roasted garlic, mashed
2 teaspoons smoked paprika
12 6x6-inch Focaccia squares
3/4 cup Roasted Onion Aioli
12 ounces or 1-1/2 cup herbed goat cheese
1-1/2 pounds or 36 slices cucumber, thinly sliced
15 ounces or 24 slices of red onion, thinly sliced
9 ounces or 3 quarts carrot, shredded
1-1/2 pounds or 3 quarts red bell peppers, julienne
12 eggs: fried, scrambled, or hard boiled
For Roasted Onion Aioli: In a bowl combine onions, olive oil and salt and pepper; mix well. Transfer to a sheet pan and roast in a 400 degree oven for 30 to 35 minutes, stirring occasionally, or until golden and very tender. Cool and finely chop. Mix together mayonnaise, roasted onions, mashed garlic and smoked paprika until blended. Place in a covered container and refrigerate at least 2 hours before using.
To assemble: Split focaccia squares and spread the inside of each top half with 1 tablespoon Roasted Onion Aioli. Spread the inside of each bottom half with 1 ounce herbed goat cheese. Place 6 cucumber slices, 2 slices red onion, 1/4 cup carrot, and 1/4 cup red peppers and egg on the bottom of each bun. Place remaining half of focaccia on top and press firmly to secure.
Yield: 12 sandwiches
Recipe and image provided by the National Onion Association