These beauties bring back such great memories of my Grandma Emma. She would pack pepper and egg sandwiches for any road trip or outing we had planned. They often accompanied her to the Bingo hall! They are an Italian Comfort Food staple that can be perfect for a quick and easy breakfast, lunch, or dinner!
This is a very versatile recipe where you can use what you have on hand and love. Use any pepper you like. Some folks use Italian Frying Peppers (Cubanelle), some even use vinegar peppers. I used Yellow Lunchbox Peppers this time. You can sauté your peppers in Extra Virgin Olive Oil, or Grass-fed butter.You can decide if you want to scramble your eggs into the peppers as I did this time, or serve them on top of your eggs whichever way you like them cooked. My grandmother often did a fried egg. I’m partial to a poached egg!
Ingredients (4 sandwiches)
4 farm fresh eggs
4 Peppers of your choice (Lunchbox Peppers, Cubanelles, Bell, etc.) cut into strips or 1/2 inch squares)
8 Slices of Sourdough or Italian Bread
1 tbs Grass-fed butter or Extra Virgin Olive Oil (additional for buttering bread)
Sea Salt, Black Pepper, garlic powder, Hot Pepper Flakes to taste
Optional (Calabrian chili or chili crisp to top)
Heat butter or oil over medium heat, add peppers, spices and sauté for 5 minutes until softened slightly, but still aldente and have some bite. If scrambling your eggs, add them to the peppers at this time and cook to your desired doneness. If cooking a different type of egg, you may remove your peppers from the pan and set aside. Proceed to cook your eggs in the pan the way you like. Toast up your sourdough or Italian bread. Butter them lightly, add eggs, peppers, and top with Calabrian Chilies or Chilie Crisp if desired. Top with the other slice of bread and enjoy!
Buon Appetito!
~Sara~ Fresh Foodie Mama
Fresh Foodie Mama 