The Better Pepper and Egg

The Pepper and Egg sandwich is a staple for many Chicagoans that abstain from meat on Fridays during the lenten season. It's a simple sandwich. Sauteed green peppers and scrambled eggs on a crusty italian loaf. There's nothing wrong with that. The original is fine, but I thought I could plus it up a bit.

My version starts with red, yellow, and orange sweet peppers sauteed in extra virgin olive and then folded into beautifully creamy scrambled eggs finished with grated parmesean. A freshly baked seeded hoagie roll gets split and slathered with Jawndiments cherry pepper mayo, roasted long peppers for some heat, the scrambled eggs and sweet peppers, more parm, and of course I had to hit with some Caruso Provisions Chicago caviar giardiniera.

The array of peppers is what makes this simple sandwich special. You get some sweet and fruity notes, a spicy kick from the long hots.and some much needed acid from the giardinera that really complements the creamy eggs. Make this Sunday sandwich your new Friday staple.

Ingredients:

Ingredients:

Three eggs
1/3 cup heavy cream
1/2 cup grated parmesan
1/2 each red, yellow, and orange bell peppers
3 Italian long hot peppers
Jawndiments cherry pepper mayo
Caruso Provisions Chicago Caviar
Extra virgin olive oil
Salt and pepper to taste
1 tbsp unsalted butter
1 seeded hoagie roll

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1. Toss long hot peppers in olive oil and kosher salt. Roast in a 400F oven for 20-25 mins until softened and darkened in spots. Destem and set aside to cool. Slice bell peppers and sautee in olive oil, salt, and pepper until softened and slightly carmelized, about 10-15 minutes. Remove from pan and let cool.

2. Crack eggs in a bowl, add heavy cream, 1/4 of parmesan, salt and pepper, and whisk until fully incorporated. Melt butter in a skillet and scrambled your eggs until a soft curd is formed. Add your bell peppers and remaining parmesan and stir to incorporate.

3. Sandwich Build
Slice your roll, leaving a hinge. Spread cherry pepper mayo on each side. Top with the roasted long hots, the pepper and eggs, any remaining parmesan, and giardiniera.