Pepper and Egg Sandwich
Created by Maria Reina • Bella Cucina Maria• Course: Vegetarian/Vegan Entrees • Diet: Vegetarian • Season(s): Summer, Fall
Ingredients
- 8 ounces Carman, Jimmy Nardallo or Cubanelle Peppers, diced
- 1 bunch chard, kale, mizuna, or spinach, finely sliced
- 4 scallions, thinly sliced
- 2 garlic cloves, minced
- 8 eggs
- Ciabatta or baguette bread
- Unsalted butter, softened
- 1 ripe tomato
- 1 small wedge of Parmigiano- Reggiano cheese
- Extra virgin olive oil
- Kosher Salt
- Ground black pepper
Instructions
Whisk eggs well and set aside. Slice the bread and dig a well on both sides to fit the filling. Butter the inside and outside of the bread and set it aside. Slice your tomato. Using a vegetable peeler, cheese shave 5 or 6 nice slices from the cheese wedge. Sauté the peppers over medium heat with a tablespoon of olive oil and a pinch of salt and pepper. Cook for 4-5 minutes, until soft. Add garlic and scallions and cook for 1 minute more. Add the greens and sauté for about 2 minutes, until they wilt. Season with another good pinch of salt and pepper. Remove to a bowl. Add a tablespoon of butter to the pan and add your eggs. Season with a pinch of salt and pepper and scramble to your desired consistency. Remove from heat immediately. Build your sandwich: eggs on the bottom, sliced tomato, greens and then cheese. Place on a pre-heated Panini pan or grill and press down. Cook for 4-5 minutes, or until the outside is nice and crisp. Serve immediately.