An all day sandwich

Simple to prepare, a pepper and egg sandwich on a good torpedo roll is a pleasure whether served for breakfast, lunch or dinner.  It can be quickly

 produced from ingredients that are almost always readily at hand (at least in my house); it satisfies; and it may even have restorative powers if you are suffering the after effects of a little over-indulgence.

 

Pepper and Egg Sandwich

  •  1 cup Italian Frying Pepper (Cubanelle), cut up (4 ounces or about two medium peppers)

    Everything you need for a pepper and egg sandwich

  • 3 eggs
  • 1 Tbs of olive oil
  • 1 good torpedo roll
  • Salt
  • Pepper
  • Red pepper flakes (optional)
  • butter

Heat the oil in a small omelet or sauté pan over medium heat.  Add the peppers, season to taste with salt, pepper and red pepper if using. Toss until just the peppers just start to soften (three or four minutes). Crack the eggs into a bowl or measuring cup and whisk until well blended.  Pour eggs over peppers in pan.  Cook until eggs are set but not dried out.  (Some people use an omelet type technique, but I find that with this ratio of pepper to eggs, it is somewhat difficult.  Instead, I sort of lightly scramble the eggs by turning the set portions over in the pan just enough to make sure they are cooked through).

Slice the roll (you can warm it in the toaster oven if you like), lightly butter it and place the egg mixture in it.  Enjoy.

Pepper and egg sandwich

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3 Responses to “An all day sandwich”

  1. Aladdin Sarsippius Sulemanagic Jackson III Says:

    I would love to make this but since moving here to the midwest
    I can’t afford ANY decent food especially meat.
    It’s all shipped to you guys in the NE or west coast population centers in bulk.
    We grow/raise it here but its 6x the price (can’t say I miss the 1k rent for a crappy apartment in greater Trenton).
    In art and labor,…Trenton refugee in South Dakota

  2. Another all day sandwich « Dj'eat? Says:

    […] the directions for the pepper and egg sandwich, substitutinng about 4 ounces of kosher or hard salame for the cubanelle […]

  3. It’s always time for pork roll « Dj'eat? Says:

    […] and comforting, the pork roll egg and cheese joins the pepper and egg and the salame and egg in the trinity of anytime sandwiches. They’re great for breakfast, […]

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