The Cape Breton Breakfast Sandwich

• 3 Small Onions
• 2 Eggs
• 2 Large Bagels
• 1/2 cup Maple Syrup
• 1/2 pound Smoked Salmon
• 4 tablespoons Toasted Sesame Seeds
• 4 tablespoons Sweet Butter

1. Caramelize onions in 2 tablespoons of butter and 1 teaspoon of sprinkled sea salt.
2. Add 1/2 cup of pure maple syrup until, and evaporate until the onions until a sauce consistency is reached. Set aside.
3. Shave a thin slice of crust of the top and bottom of each bagel. Then cut into two slices and score the top and bottom surface of each slice.
4. Mix two eggs with 1/2 cup of half and half cream (or milk).
5. Dip each slice of bagel into the egg/milk batter and pan fry like French toast in 2 tablespoons of sweet butter.
6. Place each French toasted bagels on a serving plate.
7. Divide the smoked salmon into four equal portions and pile loosely on top of each bagel.
8. Place generous amounts of the maple candied onions on top of the salmon. Sprinkle with toasted sesame seeds

onions, eggs, bagels, maple syrup, salmon, sesame seeds, sweet butter

Taken from www.epicurious.com/recipes/member/views/the-cape-breton-breakfast-sandwich-59f354b3a2f26756f8999c6c (may not work)