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
Butternut Squash and Spinach Lasagna
Take me to the lesson... Butternut Squash and Spinach Lasagna Butternut Squash and Spinach Lasagna is a wonderful vegetarian and gluten-free option for a hearty main-dish lasagna. 1 tablespoon extra-virgin olive oil3 cups finely diced red onion4 large garlic cloves...
Italian Sausage Lasagna
Take me to the lesson... Italian Sausage Lasagna This is my signature Italian Sausage Lasagna that everyone loves. The sauce is a standalone pasta sauce. 1 pound sweet Italian sausage3/4 pound lean ground beef3/4 cup minced onion3 cloves garlic (minced)1 28- ounce can...
Chili Chickpeas
Take me to the lesson... Chili Chickpeas Chili Chickpeas are spicy, salty, and vinegary. They make a perfect mid-afternoon snack. canola cooking spray1 15- ounce can chickpeas -- drained and rinsed=====1 tablespoon rice wine vinegar1/2 teaspoon chili powder1/2...
Recent Comments