Sweet And Hot Pepper Open-Faced Egg Sandwiches Recipe

Name: Sweet And Hot Pepper Open-Faced Egg Sandwiches
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 (1 1/2-ounce) slices whole-grain sourdough bread; 4 teaspoons extra-virgin olive oil, divided; 1 1/4 cups thinly sliced red bell pepper; 1 1/4 cups thinly sliced red onion; 3 garlic cloves, minced; 1 hot cherry pepper, bottled, drained and thinly sliced; 1 tablespoon 1% low-fat milk; 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 7 large eggs, lightly beaten; 1 ounce part-skim mozzarella cheese, shredded (about 1/4 cup); 1/4 cup fresh flat-leaf parsley leaves

Servings: persons

4 (1 1/2-ounce) slices whole-grain sourdough bread
4 teaspoons extra-virgin olive oil, divided
1 1/4 cups thinly sliced red bell pepper
1 1/4 cups thinly sliced red onion
3 garlic cloves, minced
1 hot cherry pepper, bottled, drained and thinly sliced
1 tablespoon 1% low-fat milk
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
7 large eggs, lightly beaten
1 ounce part-skim mozzarella cheese, shredded (about 1/4 cup)
1/4 cup fresh flat-leaf parsley leaves

1
Preheat broiler to high.
2
Place bread slices on a baking sheet; broil 1 minute on each side or until toasted.
3
Heat a large nonstick skillet over medium-high heat. Add 2 teaspoons oil to pan; swirl to coat. Add bell pepper, onion, garlic, and cherry pepper to pan; saute 3 minutes or just until tender. Remove pepper mixture from pan. Return pan to medium heat. Add remaining 2 teaspoons oil to pan; swirl to coat. Combine milk, salt, pepper, eggs, and cheese in a bowl, stirring with a whisk; add to pan. Cook 2 1/2 minutes or until eggs are set but still soft, stirring constantly. Top bread slices with pepper mixture and egg mixture; sprinkle with parsley.
4
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495

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 (1 1/2-ounce) slices whole-grain sourdough bread, 4 teaspoons extra-virgin olive oil, divided, 1 1/4 cups thinly sliced red bell pepper, 1 1/4 cups thinly sliced red onion, and more.

Yes, Sweet And Hot Pepper Open-Faced Egg Sandwiches falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sweet And Hot Pepper Open-Faced Egg Sandwiches

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