Ingredients

• 1 tablespoon extra-virgin olive oil
• 3 red onions, sliced 1/2-inch thick
• 1/4 teaspoon sea salt
• 1 pound figs, stems trimmed, cut into quarters
• 1/4 cup raw sugar
• 1 teaspoon grated lemon zest
• Extra-virgin olive oil
• 8 egg whites (2 whites per sandwich)
• 1 teaspoon piment d'espelette
• Freshly cracked black pepper
• 1 teaspoon extra-virgin olive oil
• 1 teaspoon aged balsamic vinegar
• 1/2 teaspoon pure maple syrup
• 4 cups baby arugula
• 1 cup fresh blueberries
• 8 slices flaxseed or whole-wheat bread (1/2-inch thick)

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Instructions

1. For the caramelized onions: Heat a nonstick skillet over medium heat. Add the olive oil and onions, separating them, and sprinkle with the salt. Saute for 10 minutes, then turn down the heat to medium-low and cook until the onions are deep amber in color, another 35 to 40 minutes.
2. Meanwhile, for the fig jam: Combine 1/4 cup water, the figs, sugar and lemon zest in a saucepan and simmer over low heat until thick, 45 to 60 minutes. For the eggs: Heat a medium nonstick skillet over medium heat. Add 1 teaspoon olive oil and use a paper towel to grease the pan and remove the excess oil. Crack 2 egg whites into a bowl and beat with a whisk. Pour the whites into the skillet and add 1/4 teaspoon piment d'espelette and some black pepper. Cook until opaque, 1 to 3 minutes. Flip and cook for another minute. Transfer to a plate. Repeat with the remaining eggs to make 3 more omelets.
3. For the salad: Combine the olive oil, vinegar and maple syrup in a small jar with a tight-fitting lid. Seal the jar and shake vigorously to blend. Toss the arugula and blueberries with the dressing. Toast the bread. Spread 1 tablespoon jam on each of 4 slices of toast and add 1 tablespoon caramelized onions. Top with the egg whites and cover with the remaining slices of toast. Serve with the salad.