PEPPER AND EGG SANDWICH
This pepper and egg sandwich is scrambled eggs with sweet bell peppers and onions stuffed into bread. An Italian American staple.
Provided by Francis Garcia | Sal Basille
Categories Entrees
Time 20m
Number Of Ingredients 10
Steps:
- Cut the bell peppers in half, remove the seeds and stems, and then slice the peppers into 1/2-inch-wide strips and then cut the strips in half so they're about 1 1/2 inches long. Cut the onion into chunks or strips the same size as the peppers.
- In a large bowl, beat the eggs with a whisk and season with half the salt and half the black pepper.
- In a large skillet over medium-high heat, heat the oil until it starts to dance. Add the peppers and onion along with the remaining salt and black pepper. If you don't care for your vegetables to be blackened at the edges, turn the heat down to medium or medium-low. Cook until the veggies are your desired tenderness, 5 to 10 minutes. Your entire house will smell like peppers and onions-and that's a good thing.
- Turn the heat down to medium if you haven't already. If you want a richer pepper and egg sandwich, add 2 tablespoons butter to the skillet and let it melt.
- Add the beaten eggs to the skillet and cook, stirring almost continuously with a fork or spatula, until they're sorta fluffy and scrambled but still a little soft, 2 to 4 minutes. (Because the eggs are scrambled with vegetables, they're not going to be as fluffy as they may be if you made them in a skillet by themselves. That's okay. It's not about looks. Just wait'll you taste it.)
- Remove from the heat and, if desired, sprinkle with cheese.
- Cut the loaf of bread in half lengthwise and open it. Cut the loaf crosswise into three 5- to 6-inch portions. Using your fingertips, scoop out some of the bread from the crust to make space for the peppers and eggs and reserve the bread for bread crumbs another day. If desired, slather the cut sides of the bread with the remaining 2 tablespoons butter.
- Pile the eggs and peppers on the bread. Serve the sandwiches immediately and feel free to plonk a bottle of hot sauce on the table alongside. Originally published April 19, 2018.
Nutrition Facts : Calories 954 calories
RED PEPPER, ARUGULA, FRIED EGG SANDWICH
Provided by Food Network
Time 45m
Yield 8 open faced sandwiches
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees F. On a baking sheet roast red bell peppers until blackened on all sides. Remove from oven, allow to cool, remove peel and seeds, roughly chop. Set aside.
- Spread approximately 1-ounce of cream cheese on each slice of bread. Top with chopped peppers, a few leaves of arugula, one fried egg each. Garnish with a sprinkle of sweet paprika.
ITALIAN EGG SANDWICH
Provided by Giada De Laurentiis
Time 10m
Yield 1 serving
Number Of Ingredients 18
Steps:
- Heat 2 teaspoons of oil in a heavy small skillet over medium heat. Crack the egg into the skillet. Sprinkle with salt and pepper. Cover and cook until the white is firm and the yolk is almost set, about 4 minutes. Season with salt.
- Meanwhile, toast the bread until golden brown. Rub the garlic over the toast. Sprinkle with the Parmesan. Spoon the drained marinara sauce over the Parmesan. Top with the egg. Place the open-faced sandwich on a plate and serve.
- In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
- Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
- If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.
A.1. PEPPER EGG SANDWICH
Try this new twist on your morning routine.
Provided by Food Network
Time 15m
Yield 2 Servings
Number Of Ingredients 5
Steps:
- COOK and stir peppers in small nonstick skillet on medium heat 2 to 3 min. or until crisp-tender. ADD eggs; cook 2 to 3 min. or until set, stirring occasionally. PLACE Singles pieces on bottom halves of muffins; cover with egg mixture, A.1. and tops of muffins.
ITALIAN PEPPERS AND EGG SANDWICHES
These sandwiches are so good. I made them for a romantic breakfast in bed situation with very nice results but they would be just as good for lunch or a light dinner. The eggs are tender and creamy, the peppers and onions are slightly sweet and match well with the saltiness of the meat. And who doesn't love ciabatta? Fresh fruit is a nice accompaniment.
Provided by little_wing
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Put bread pieces into warming oven until needed.
- In a large skillet, heat oil over medium heat and sauté onions and peppers until tender (about 10 minutes).
- Add prosciutto and cook 1 minute.
- Remove from heat and stir in basil.
- Keep warm.
- In large bowl, combine mascarpone, eggs, salt and pepper until completely blended.
- Melt butter in large skillet over medium heat.
- When butter starts to foam, add egg mixture.
- Push eggs gently with a rubber spatula in a figure-8 motion forming soft curds. Cook until just set but still creamy and moist, about 7 minutes.
- Transfer eggs to bottoms of bread.
- Top with cheese slices.
- Spoon pepper mixture over cheese and top with remaining bread.
- Serve immediately.
Nutrition Facts : Calories 410.5, Fat 30.5, SaturatedFat 13.4, Cholesterol 576.5, Sodium 588.1, Carbohydrate 10.1, Fiber 1.7, Sugar 4.3, Protein 24.1
EGG AND GREEN PEPPER SALAD SANDWICH
For safe keeping - from The Galley K.I.S.S. Cookbook by Corinne C. Kanter. Season salt is nice instead of regular salt for a variation. I like egg salad on toasted bread. Cook time is chilling time.
Provided by Oolala
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a medium bowl, mash everything but the bread.
- Add enough mayonnaise to make it spreadable.
- Chill egg mixture before making sandwiches.
Nutrition Facts : Calories 301.1, Fat 12.2, SaturatedFat 3.2, Cholesterol 281.7, Sodium 403.5, Carbohydrate 33.3, Fiber 2.5, Sugar 6, Protein 14.1
SCRAMBLED EGG SANDWICHES (WITH ONIONS AND RED PEPPERS)
This sandwich is good for breakfast or lunch. The onions and red peppers keep this from being just another egg sandwich. I toast the bread while the onion and pepper is cooking.
Provided by Debbwl
Categories Breakfast
Time 22m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Heat the oil in a large skillet. Add onion and saute over medium heat until slightly softened, about 2 minutes.
- Add pepper strips and cook stirring occasionally until tender about 8-10 minutes.
- Season with salt and pepper to taste.
- Add egg beaters (or beat eggs and add) to skillet and cook stiring often, until set about 2 minutes.
- Divide the egg mixture between two slices of toast, now top with slice of cheese and remaining toast.
- Cut each sandwich in half and serve.
Nutrition Facts : Calories 529.7, Fat 16.1, SaturatedFat 2.5, Sodium 661.5, Carbohydrate 81, Fiber 5.3, Sugar 8.1, Protein 16.2
EGG SANDWICH
When Friday morning rolls around we on the farm rejoice -- and although for us this isn't the end of the week, (our Saturdays are really busy) there is a certain celebratory aura that overtakes us. This egg sandwich was the brain child of Giada De Laurentiis but adapted for fast paced life here on the farm. I often make my own sauce from the summer tomatoes, but please use any sauce you have on hand. So with a full stomach Dennis heads out the door to face the day, when he gets home later on the day, we have a Saturday to go through. Awwww.....life is good.
Provided by Andi Longmeadow Farm
Categories Breakfast
Time 20m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Heat marinara sauce in microwave until warmed, or heat in sauce pot until warmed.
- Drain sauce, in paper toweled colander to get extra juice out of sauce. Set aside.
- In a heavy small skillet over medium heat, warm olive oil.
- Gently crack each egg into warmed skillet.
- Add dash of salt and pepper.
- Cover skillet and cook until the whites are cooked.
- Toast muffins and while still warm, rub the garlic on muffin and add Parmesan cheese.
- Add 1 to 2 tablespoons of sauce as desired.
- Place cooked egg carefully atop the sauce covered toasted English Muffin.
- Serve immediately.
Nutrition Facts : Calories 187.2, Fat 9, SaturatedFat 2.6, Cholesterol 213.7, Sodium 418.4, Carbohydrate 15.9, Fiber 1.1, Sugar 3.5, Protein 10.3
ITALIAN PEPPER AND EGG SANDWICH
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
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.
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