Peppers and Eggs Sandwich: Seasonal Chef Recipe

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Peppers and eggs are a delicious combination any time of day. Add a few slices of bread and you have a great meal, perfect for dinner, when you are looking for something light. Click this link to read more about our Seasonal Chef’s inspiration taken from a Food Memory.

Peppers and Egg Sandwich

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: Serve 4

This sandwich is a perfect breakfast-for-dinner meal. The key to bringing it together quickly is prepping all the components first.

Ingredients

  • 8 oz Carmen, Jimmy Nardallo or Cubanelle peppers
  • 1 bunch of chard, kale, mizuna or spinach
  • 3-4 scallions
  • 1 – 2 garlic cloves
  • 8 eggs
  • Ciabatta or baguette bread
  • Unsalted butter, softened
  • 1 ripe tomato
  • 1 small wedge of Parmigiano-Reggiano cheese
  • Extra virgin olive oil
  • Kosher salt
  • Ground black pepper

Instructions

  1. PREP your GREENS: seed and dice the peppers into ½” pieces. You should have about 2 cups. Roll the greens into a cigar and slice (chiffonade) them into ¼” ribbons. You should have about 4 loose cups. Finely slice the scallions, green and white parts. You should have about ½ cup. Mince the garlic.
  2. PREP the OTHER ingredients: Whisk your eggs well and set aside. Slice the bread and dig a well on both sides to fit the filling. Butter the inside and outside of the bread and set it aside. Slice your tomato. Using a vegetable peeler, cheese knife or mandoline shave 5 or 6 nice slices from the cheese wedge.
  3. Saute the peppers over medium heat with a tablespoon of olive oil and a pinch of salt and pepper. Cook for 4-5 minutes, until soft and a little brown around the edges. Add the garlic and scallions and cook for 1 more minute.
  4. Add the greens and saute for about 2 minutes until they wilt. Season with another good pinch of salt and pepper. Taste for seasoning and remove to a bowl.
  5. Add a tablespoon of butter to the pan and add your eggs. Season with a pinch of salt and pepper and scramble to your desired consistency, taking care to not burn them. Remove from heat immediately.
  6. Build your sandwich: eggs on the bottom, sliced tomato, greens and then cheese. Place on a pre-heated Panini pan or grill and press down. Cook for 4-5 minutes, or until the outside is nice and crisp.
  7. Serve immediately.
http://food.lohudblogs.com/2014/08/06/peppers-and-eggs-sandwich-recipe/

Peppers and Eggs Sandwich
Serves 4

The key to bringing this sandwich together quickly is prepping all the components first.

8 oz Carmen, Jimmy Nardallo or Cubanelle peppers
1 bunch of chard, kale, mizuna or spinach
3-4 scallions
1 – 2 garlic cloves
8 eggs
Ciabatta or baguette bread
Unsalted butter, softened
1 ripe tomato
1 small wedge of Parmigiano-Reggiano cheese
Extra virgin olive oil
Kosher salt
Ground black pepper

1. PREP your GREENS: seed and dice the peppers into ½” pieces. You should have about 2 cups. Roll the greens into a cigar and slice (chiffonade) them into ¼” ribbons. You should have about 4 loose cups. Finely slice the scallions, green and white parts. You should have about ½ cup. Mince the garlic.
2. PREP the OTHER ingredients: Whisk your eggs well and set aside. Slice the bread and dig a well on both sides to fit the filling. Butter the inside and outside of the bread and set it aside. Slice your tomato. Using a vegetable peeler, cheese knife or mandoline shave 5 or 6 nice slices from the cheese wedge.
3. Saute the peppers over medium heat with a tablespoon of olive oil and a pinch of salt and pepper. Cook for 4-5 minutes, until soft and a little brown around the edges. Add the garlic and scallions and cook for 1 more minute.
4. Add the greens and saute for about 2 minutes until they wilt. Season with another good pinch of salt and pepper. Taste for seasoning and remove to a bowl.
5. Add a tablespoon of butter to the pan and add your eggs. Season with a pinch of salt and pepper and scramble to your desired consistency, taking care to not burn them. Remove from heat immediately.
6. Build your sandwich: eggs on the bottom, sliced tomato, greens and then cheese. Place on a pre-heated Panini pan or grill and press down. Cook for 4-5 minutes, or until the outside is nice and crisp.
7. Serve immediately.

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About Author

Seasonal Chef blogger Maria Reina comes to the world of food as a third career, spending a great portion of her adult life in the field of Human Resources. With her private company Bella Cucina Maria she is a personal chef, caterer and recreational cooking class teacher in Westchester. She’s an avid food television watcher and cookbook collector, always looking for a new take on a traditional dish. In her free time she loves hanging out at local farmer’s markets, chatting it up with the farmers and doing cooking demos with their seasonal ingredients. In addition to her blog, which is loaded with easy recipes, you can follow her on Facebook (Bella Cucina Maria), Twitter (Bellacucinam), Instagram (Bellacucinam) and Pinterest (Bellacucinam).

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