Pepper and Egg Sandwich
Pepper and Egg Sandwich
by Jennifer Carlisle
I have had many pepper and egg sandwiches at restaurants, with only 3 main ingredients, you would think they would all taste the same, but they don't. I decided to make my own version using butter and oil to saute the peppers and simply scramble my eggs the way I do for a Saturday morning breakfast at my house. Combine those two ingredients on a soft piece of bread and this sandwich is done. This sandwich is simple and easy, yet so delicious. Make this sandwich for breakfast, lunch or dinner and especially on Fridays during Lent. Enjoy!!
Makes 2 Sandwiches
Ingredients:
-4 eggs; lightly beaten
-1 red bell pepper; stem, seeds, and ribs removed, sliced into strips
-salt and pepper
-1 tbsp butter
-1 tbsp olive oil
-1/2 mini french bread loaf; divided into 2 and sliced in half (each sandwich about 5-6 inches in length)
These pictures show enough ingredients to make one sandwich. The recipe here is for two.
Sauteing red pepper in butter and oil
Eggs
Bread sliced to approximately this size for one sandwich. Then slice in half.
Scramble eggs and season.
Press eggs together to form like a loaf so the eggs don't fall apart and off of the sandwich.
Place peppers and eggs on bread.
Fold together to make a sandwich.
Enjoy this delicious and nutritious sandwich!
Directions:
In a medium skillet heat butter and oil. Clean pepper and removed stem, seeds, and ribs, then slice into strips. Add peppers to the hot skillet and cook over medium-high heat until tender, tossing occasionally. About 5-10 minutes. When done transfer peppers to the bread, dividing it equally among the two sandwiches.
Now if the skillet doesn't have enough oil left in it, add more or spray with cooking spray, so the eggs won't stick. Oil skillet, heat, and add lightly beaten eggs, season with salt and pepper and scramble till fully cooked. When done divide eggs into two servings and using a spatula press eggs together well (kinda like a loaf) and remove with a spatula and transfer to the sandwich. Fold the sandwich together and serve.
by Jennifer Carlisle
I have had many pepper and egg sandwiches at restaurants, with only 3 main ingredients, you would think they would all taste the same, but they don't. I decided to make my own version using butter and oil to saute the peppers and simply scramble my eggs the way I do for a Saturday morning breakfast at my house. Combine those two ingredients on a soft piece of bread and this sandwich is done. This sandwich is simple and easy, yet so delicious. Make this sandwich for breakfast, lunch or dinner and especially on Fridays during Lent. Enjoy!!
Makes 2 Sandwiches
Ingredients:
-4 eggs; lightly beaten
-1 red bell pepper; stem, seeds, and ribs removed, sliced into strips
-salt and pepper
-1 tbsp butter
-1 tbsp olive oil
-1/2 mini french bread loaf; divided into 2 and sliced in half (each sandwich about 5-6 inches in length)
These pictures show enough ingredients to make one sandwich. The recipe here is for two.
Directions:
In a medium skillet heat butter and oil. Clean pepper and removed stem, seeds, and ribs, then slice into strips. Add peppers to the hot skillet and cook over medium-high heat until tender, tossing occasionally. About 5-10 minutes. When done transfer peppers to the bread, dividing it equally among the two sandwiches.
Now if the skillet doesn't have enough oil left in it, add more or spray with cooking spray, so the eggs won't stick. Oil skillet, heat, and add lightly beaten eggs, season with salt and pepper and scramble till fully cooked. When done divide eggs into two servings and using a spatula press eggs together well (kinda like a loaf) and remove with a spatula and transfer to the sandwich. Fold the sandwich together and serve.
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