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–+ servings

Easy Pepper & Egg Sandwich

Whether you're having them for Lent, breakfast, or an easy dinner any time of year, there is something satisfying about a pepper & egg sandwich!
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Breakfast
Cuisine American
Servings 2 Sandwiches

Equipment

  • Frying Pan
  • Toaster oven or toaster

Ingredients
  

  • Eggs
  • Green Pepper
  • Yellow Onions
  • Jarred Roasted Red Peppers
  • Olive Oil
  • Butter
  • Italian 5 Grain Baguette From Publix (our SWFL inspiration) Of course any bread will work
  • Salt and Pepper
  • Chicago – Style Giardiniera
  • Parmesan Cheese Shaved or Grated
  • Fresh Chopped Basil & Italian Parsley

Instructions
 

  • The amounts are all to taste because you can easily tailor this to your preferences.
  • Scramble egg – we used 2 eggs for this sandwich. Add a pinch of salt and pepper to taste. Set aside
  • Thinly slice green pepper and onion
  • Slice red roasted pepper
  • Chopped herbs and get other toppings ready – parmesan, Giardiniera
  • Sautee green pepper, onion and red pepper in some olive oil and butter for a few minutes. We like to keep the peppers on the crunchy side. 
  • Add the scrambled eggs and cook the peppers, onions, and eggs together. Bring everything together so that the eggs are fluffy, and the peppers have melded in.  We loved our Nonna dearly, but she could cook eggs to a point of no return.  That’s why to this day, we are always trying for lighter fluffy eggs. 
  • Lightly toast the bread. We put just a pinch of olive oil on top before we toast.
  • Place the egg and peppers on the bread. Top with parmesan, herbs, and Giardiniera.  We recently added Giardiniera to this sandwich.  It typically is not made with it.  Just our little added nod to our Chicago roots. 
Keyword Sandwiches
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