This is the sandwich to eat on a lazy weekend between breakfast and lunch or as a quick, light weekday dinner.
- High heat oil of choice
- One eggplant from Hearts & Roots
- One summer squash from Hearts & Roots
- Pickled veggies by Tracy Penner
- A baguette from La Belle Baguette
- Eggs from Hearts & Roots
- Robust Intensity Varietal EVOO olive oil from Frescolio
- Traditional, 18-year-old dark balsamic vinegar from Frescolio
- Salt and pepper to taste
Roast your eggplant and squash a day ahead. Place a large roasting pan generously coated with a high-heat oil into oven and pre-heat to 400 degrees. (That nice browning comes from oil that's already hot.) Chop veggies into cubes or disks as preferred, then spread evenly across pre-heated roasting pan once the oven has reached 400. Roast 20 minutes on one side; check, agitate and roast for another 5-10 minutes. Place in a tupperware container and keep on reserve in the fridge.
Bring a pot of water to a simmer while preheating the pan (cast iron, if you have it) on another element. The pan's ready when sprinkled water sizzles on it. Coat with oil. Follow this handy video on poaching an egg in the pot of water while toasting baguette slices and reheating roasted veggies in the pan. The whole process start to finish should run under five minutes.
Assemble sandwich with toasted baguette, roasted veggies, a few pickled veggies to add a contrast in texture and flavours and top with a poached egg. Sprinkle with salt and pepper, and drizzle oil and balsamic vinegar over top. I like to have one fully stacked baguette slice alongside a bare one that you can use to mop up excess oil, vinegar and egg yolk (yum!).
Repeat the process for a friend or two, or just eat them all yourself :)
There's still time to buy fresh local produce before the cold weather sets in! You can catch Hearts & Roots and other local vendors at the Downtown Farmers' Market on Thursday afternoons.