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!
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!
If you want more recipes Join The Club!!!
Step by Step Instructions
Caramelized Onion and Pepper Egg Sandwich
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.
Notes
Chef Laura Bonicelli
Nutrition
More Recipes
Preserved Lemon with Nigella
Take me to the lesson... Preserved Lemons with Nigella Think beyond the Tagine with these lemons. Use them where you use regular lemons for a burst of umami. 6 to 8 whole lemons1/2 cup Diamond Crystal Kosher salt1 tablespoon nigella seeds Bring a large pot of water to...
Strawberry Rhubarb Vinaigrette
Take me to the lesson... Strawberry Rhubarb Vinaigrette Strawberry Rhubarb Vinaigrette tastes like summer in Minnesota food processor 1/3 cup water2 tablespoons lemon juice1/2 cup honey2 cups hulled and sliced strawberries2 cups sliced rhubarb=====2 diced shallots1/2...
Asparagus Pickles
Take me to the lesson... Asparagus Refrigerator Pickles A crunchy treat to have on hand for a snack or quick addition to a salad 1 quart jar 2 pounds fresh asparagus spears=====1 pint water1/4 cup plus 2 tablespoons apple cider vinegar1 1/2 tablespoons Kosher salt1...
Recent Comments