Sweet And Hot Pepper Open-Faced Egg Sandwiches

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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5
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495

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!