- 2 slices of good white or wheat bread
- 1 egg
- olive oil
- 1 medium red onion, thinly sliced
- 2 tablespoons unsalted butter
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 1/4 cup red wine
- 1 tablespoons red wine vinegar
- Combine the onion, butter, sugar, and salt in a small saucepan with a lid. Saute over medium-low heat, covered, for 20 minutes, stirring occasionally. Uncover, add the wine and vinegar and continue to cook over medium heat, stirring slightly more frequently, until there is no liquid left and the onions are soft and caramelized, about 25 minutes. Let the jam come to room temperature, then transfer to an airtight container and keep in the fridge for up to 3 weeks.
- Toast the bread until golden brown and crispy. Spread one side of each slice with a generous amount of red onion jam.
- Generously coat a small skillet with olive oil. Let the oil get nice and hot–flick a little water that the surface and if it spatters, you are ready to roll.
- Crack the egg in the pan and immediately rotate so the whites are evenly distributed and some of the olive oil envelops the egg. Allow egg to fry in the oil (beware, this may splatter). When the edges have begun to crisp up, but the top is still slightly under cooked, tilt the pan, and with a spoon, douse the top of the egg with the hot olive oil collecting in the corner. Once the whole egg is cooked and crispy, carefully remove from the pan to one of the pieces of bread. Top with the other slice.
- Cut in half, watch the egg ooze out over the plate.
- Take a bite, wipe the egg off your face.