Italian Egg Sandwich Food

ITALIAN PEPPER AND EGG SANDWICH

Italian Pepper and Egg Sandwich image

Although, you can find this sandwich on the menu at many diners, my favorite place to get one of these is right in my own kitchen. Back in the day, when the Catholic religion had a "no meat on Fridays" rule, Mama often made these for Friday lunch (and, sometimes, supper) for my brothers and me. In Chicago, especially during the Lenten season, many of the Italian beef stands offered this sandwich as an alternative to meat on Fridays ( I think that this is possibly how this sandwich came about). Whatever the case, I love this sandwich (and, I don't wait til Friday) and it brings me back to a simpler time!!!!

Provided by Alan in SW Florida

Categories Lunch/Snacks

Time 25m

Yield 2 sandwiches, 2 serving(s)

Number Of Ingredients 9

Ingredients

1/4 cup olive oil
1 medium onion, thinly sliced
2 green bell peppers, cut into strips (or 2 red bell peppers, or one of each)
2 garlic cloves, minced
4 large eggs
1/4 cup grated parmesan cheese (or grated Romano cheese)
salt & fresh ground pepper, to taste
2 fresh hoagie rolls (torpedo or grinder rolls, or 4 slices of fresh Italian bread)
jarred hot giardiniera (optional, usually found in the pickle aisle of your supermarket or Italian delicatessens)

Steps:

In a frying pan, heat the olive oil over medium heat. Add the sliced onions and peppers. Cook, stirring occasionally, until the peppers are tender, about 15 minutes. Add the minced garlic during the last couple of minutes.
Meanwhile, in a small bowl, combine the eggs, Parmesan cheese, salt, and ground pepper. Beat until well mixed. Add the egg mixture to the pepper mixture in the skillet. Cook, stirring occasionally, until eggs are set, about 5 minutes.
Serve in the hoagie rolls (or, on slices of Italian bread). And, if you like hot stuff, add a little hot (as in spicy hot) giardiniera to top it off.

ITALIAN EGG SANDWICHES

Italian Egg Sandwiches image

i saw this on Everyday italian and have tweaked it to my taste a little. This is by all means to die for. I am a picky eater and would never have thought that eggs and tomato sauce would be good, but this is superb. Breakfast, lunch, brunch, midnight snack. My husband and i love this. The kids not so much, but that means more for us! Please try it and let me know what you think.

Provided by Junkintrunk

Categories Breakfast

Time 10m

Yield 1 serving(s)

Number Of Ingredients 5

Ingredients

2 slices good quality bread, toasted pretty crunchy, per person
1 tablespoon pizza sauce, per slice
2 eggs, per person
garlic salt
parmesan cheese

Steps:

toast your bread. I like D'Annuzios. Use a good quality french, italian or ciabatta. Fry egg to your personal preference, me, i like it over easy. sprinkle with garlic salt to taste. Heat pizza sauce in microwave, then spread on toasted bread.You may use more than 1 tbsp if you like it saucey. Place your egg on top of sauce and sprinkle liberally with freshly grated parmesan. You may use marina, spaghetti or plain tomato sauce, but i found i really prefer a good quality pizza sauce. Enjoy!

ITALIAN EGG SANDWICH

Italian Egg Sandwich image

Categories Bread Sauce Sandwich Egg Breakfast

Number Of Ingredients 8

Ingredients

3 teaspoons olive oil
1 large egg
1/8 teaspoon salt
Pinch of freshly ground black pepper
1 slice rustic white bread (1/2 inch thick)
1 garlic clove
1 tablespoon grated Parmesan cheese
1/4 cup warm chunky Marinara Sauce (page 59), drained of excess liquid

Steps:

In a small, heavy skillet, heat 2 teaspoons of the oil over a medium flame. Crack the egg into the skillet, and sprinkle with salt and pepper. Cover and cook until the white is firm and the yolk almost set, about 4 minutes.
Meanwhile, toast the bread until golden brown. Brush the remaining 1 teaspoon of oil over the toast. Rub the garlic over the toast, then sprinkle with the Parmesan cheese. Spoon the drained marinara sauce over the Parmesan cheese and top with the cooked egg. Serve immediately.

ITALIAN EGG DOUGH

Italian Egg Dough image

This recipe makes three kinds of cookies which are defined in the recipe. You can twist the dough into a rope shape, cut out the rolled dough into shapes, (like sugar cookies), or make filled cookies.

Provided by Sylvia DeLuca

Categories World Cuisine Recipes European Italian

Yield 12

Number Of Ingredients 18

Ingredients

5 ½ cups all-purpose flour
½ cup milk
½ cup white sugar
5 eggs
½ teaspoon salt
½ teaspoon vanilla extract
5 teaspoons baking powder
½ teaspoon lemon juice
1 cup butter
1 ½ fluid ounces anise flavored liqueur
½ cup confectioners' sugar
1 tablespoon milk
3 drops almond extract
2 ¼ cups pitted prunes
1 ½ cups raisins
1 cup chopped walnuts
½ cup chopped candied cherries
2 eggs

Steps:

Mix 1/2 cup sugar, salt, baking powder, flour and 1 cup butter or margarine and work in like a pie crust. Set aside.
Beat 4 of the eggs with milk. Add 1/2 teaspoon of lemon juice, and vanilla.
Make a well with dry ingredients and add lemon mixture. Mix in Sambucca and the one egg.
Make ropes with dough about 4 inches long and shape into whatever you like. I usually shape into spiral shape. Bake on ungreased cookie sheet Bake for 15 minutes at 350 degrees F (175 degrees C).
Make a glaze with confectioners' sugar and flavor with the almond extract (or any other flavoring you like). Add enough milk to the confectioners' sugar to make a loose frosting. Try to frost the cookies when cool. Just dip tops into frosting and twist. Sprinkle colored candies, if you like them, while the cookies are still wet with frosting.
You can also use this recipe to make filled cookies. For filled cookies you need to roll the dough into 12 x 4 inch oblong shapes and fill with filling. To Make Filling: Poach prunes with a little water. Remove from heat and add raisins, chopped walnuts, chopped candied cherries and 2 eggs. Mix well. Add a few drops of any flavoring you like, I like lemon.
After the dough is stretched, place the filling in the middle , lengthwise and roll dough. Place on cookie sheet with seam on the bottom.
Bake at 350 degrees F (175 degrees C) until the crust is golden (about 20-30 min.) When cool you can frost the logs and let the frosting dry then slice on the bias. (My husband loves the ends of the logs.) ENJOY!!

Nutrition Facts : Calories 660.8 calories, Carbohydrate 98.9 g, Cholesterol 150 mg, Fat 25.6 g, Fiber 5.1 g, Protein 13 g, SaturatedFat 11.5 g, Sodium 463.2 mg, Sugar 42.8 g

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