Pear Apple Cheddar Caramelized Onion Grilled Cheese Bagel Sandwich

• Produce

  • 1/2 Apple, ripe
  • 2 heaping handfuls Arugula
  • 1/2 Bosc pear, ripe
  • 1 Yellow onion, large

• Refrigerated

  • 2 Eggs

• Condiments

  • 4 tbsp Fig preserves

• Oils & Vinegars

  • 3 tbsp Olive oil

• Bread & Baked Goods

  • 2 Everything bagels

• Other

  • 4 slices Daiya cheddar style slices

Found on theroastedroot.stfi.re

Description

Ingredients

• 3 tablespoons olive oil
• 1 large yellow onion, thinly sliced
• 2 heaping handfuls arugula
• 2 eggs, sunnyside up
• 2 everything bagels (I used gluten-free), toasted
• 4 slices Daiya Cheddar Style Slices
• 1/2 ripe apple, sliced (I used an Envy apple)
• 1/2 ripe bosc pear, cored and sliced
• 4 tablespoons fig preserves

Directions

• Heat the oil in a large skillet over medium-high. Add the sliced onion and saute, stirring occasionally, until onions begin to sweat and turn translucent, about 8 minutes. Sprinkle liberally with sea salt, reduce heat to medium-low, and continue cooking, stirring occasionally, until onions are golden-brown and caramelized, about 45 minutes more.
• Preheat the oven to the high broil setting.
• Slice the bagels in half and place them on a baking sheet. Toast on the top shelf of the oven under the broiler until golden-brown, about 1 minute. Remove bagels from the oven and add a slice of cheddar on all four slices of bagel. Place back in the hot oven until melted, about 1 to 2 minutes.
• Smear 1 tablespoon of fig preserves over each cheesy bagel slice.
• Top the bagel bottoms with wilted arugula, sliced apple, pear, caramelized onions, and a sunny side up egg. Place the bagel tops on top, slice in half and serve.