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By: Chef Laura Bonicelli

My Caramelized Onion and Pepper Sandwich is a hearty sandwich that will make a great start to any day. You can make your own breakfast treat in the comfort of your kitchen. Buy your ingredients at your favorite Farmers Market! 

black bean hash

About Caramelized Onion and Pepper Egg Sandwiches

 

What sets this sandwich apart from the fray is the rich flavor of the caramelized vegetables. The key to the caramelizing is keeping the heat at medium. It’s tempting to turn it up, but slow cooking is what builds the flavor. Adding the garlic in and only sauteing it for a minute keeps it from getting bitter.

I made this a one-pan recipe because who wants to start the day with a bunch of pans to wash. It’s nice on a ciabatta bun, but sourdough bread is always a great choice as well. I usually serve the sandwiches with a side of Sambal, my Potato Waffle Latkes with Green Onions, and a cup of good strong coffee!

Cooking onions and peppers
cooking eggs and peppers
Latke with sandwich

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Step by Step Instructions

caramelized onion and pepper egg sandwich

Caramelized Onion and Pepper Egg Sandwich

© Chef Laura Bonicelli
A hearty sandwich that will make a great start to any day!
5 from 1 vote

Print - members only.  Please log in or JOIN HERE!

Prep Time 10 mins
Cook Time 12 mins
Total Time 22 mins
Course Brunch, Main Dish - Vegetarian, MM-Blue
Cuisine American
Servings 4
Calories 248 kcal

Ingredients
  

  • 2 teaspoons extra-virgin olive oil
  • 1 small onion -- thinly sliced
  • 1 large bell pepper -- thinly sliced
  • 1 clove garlic -- minced
  • Kosher salt and freshly ground black pepper
  • =====
  • 5 large eggs
  • 1 tablespoon milk
  • Kosher salt and freshly ground black pepper
  • =====
  • 4 ciabatta buns The buns can be heated in a 350∫ oven for 5 minutes to warm, if desired.

Instructions
 

  • Heat the oil in a medium-sized non-stick skillet over medium heat. Add the onion and pepper; sauté until the onion caramelizes and the peppers are tender, about 10 minutes. Stir in the garlic and cook for one additional minute. Season lightly with salt and pepper. Remove to a bowl.
  • In a medium-sized bowl, whisk the eggs together with the milk. Season lightly with salt and pepper.
  • 3.. Add the eggs to the same skillet and scramble until almost cooked, about 2 minutes. Add the vegetables back into the skillet; continue to scramble until the eggs are completely set.
  • Divide the egg mixture among the four buns and serve.

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Notes

Copyright:
Chef Laura Bonicelli

Nutrition

Calories: 248kcalCarbohydrates: 31gProtein: 12gFat: 8gSaturated Fat: 2gCholesterol: 205mgSodium: 357mgPotassium: 179mgFiber: 2gSugar: 3gVitamin A: 1228IUVitamin C: 40mgCalcium: 41mgIron: 1mg
Keyword bell pepper, eggs, green onions, sandwich
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