A hearty sandwich where pan-roasted bell peppers and onions coated with scrambled eggs and topped with cheese is stuffed into a butter-toasted bun.
Prep Time5 minutesmins
Cook Time10 minutesmins
Total Time15 minutesmins
Course: Breakfast
Cuisine: American
Servings: 4sandwiches
Author: Famidha Ashraf
INGREDIENTS
For the stuffing
2tablespoonsolive oil
1bell pepperdiced into one-inch pieces
1medium-sized red oniondiced finely
Salt and pepper to taste
2 to 3cheese slice
For the egg mixture
ΒΌcupmilk
4large eggs
3 to 4tablespoonsfreshly grated Parmigiano Reggianoyou may use parmesan
salt and pepper to taste
For the sandwich
4hot dog rolls
1tablespoonmelted butter to lightly brush inside of the rolls
Other optional
hot sauce
ketchup
mustard sauce
mayonnaise
INSTRUCTIONS
Preheat your oven grill to a medium. Line a baking tray with foil and place the bread rolls. Split your rolls lengthwise but not all the way through. Brush the inside of the rolls with melted butter or ghee.
Heat olive oil in a skillet over medium heat and add the chopped bell peppers and onions. Season with salt and pepper and cook for about 5 minutes or until the peppers develop some colour and soften. Meanwhile...
Take a medium bowl and whisk together the eggs, milk, grated parmesan, salt and pepper and set aside.
Pour the egg mixture over the bell peppers and use a spatula to move the mixture lightly to prevent it from getting firm. We need it silky smooth and lightly scrambled and NOT like a thick omelette. Meanwhile...
Your oven must be ready by now. Place the baking tray top-level rack or under the broiler cut side up for about 2 to 4 mins or until the rolls turn golden brown. Keep a watch and remove it immediately.
Top the eggs and bell pepper with the cheese slices and cover the skillet so the cheese melts.
Divide the mixture and stuff it in your warm buttery toasted rolls.
Squeeze some hot sauce or mustard sauce and serve immediately.