If you live long enough you’ll notice that the stuff the health experts said would kill you a decade ago now turns out to be good for you and vice versa. Back in the day it was Butter.. bad, Margarine.. good. Today Margarine.. bad, Butter.. good. At fifty cents a cup coffee was a heart stopper. Now, at $4.50 a cup, it’s a health tonic. A low fat diet and counting calories used to be the way to lose weight. Today you can gorge yourself on fried pork rinds and full fat sour cream on the Keto diet, no harm no foul. Eggs? Oye! the cholesterol will kill you. Now? “an egg a day is okay.” Someone is lying.
Now the Peppers and eggs sandwich was invented by Catholics who could not bear to look at another piece of fish on Friday during Lent. And while the market price for eggs seems to change almost as often as gasoline prices these days, they are still a great value. You can make these yellow submarine beauties any time of the year. I like to char the green peppers over an open flame before frying which gives them a nice smoky flavor. If you don’t have a gas range, try charring the peppers in the broiler or on the grill.
Like most recipes here in the Stew, we set it up to serve 4 people but you can easily scale this one up or down to suit your needs.
Need This
2 large green peppers
8 large eggs
4 club rolls*
Olive oil
Butter
Salt
Ground black pepper
Do This
First, go put your cell phone under your mattress.
Now, fire up a medium-low flame on two stove-top burners. Place one pepper (on its side) on each burner. Char the peppers on the open flame, turning frequently with tongs, until the skin is blackened all around – top and bottom too (about 10 minutes). Turn off the flames. Remove the peppers and drop them into a paper bag. Crimp the bag closed and set aside to cool. When the peppers are cool enough to handle, scrape off most of the charred skin with the sharp edge of a knife or rub off with paper towels. Discard the skin.
Crack the eggs into a deep mixing bowl and mix vigorously – like you would if you were making scrambled eggs – which is exactly what you’re doing. Slice the charred peppers in half. Pull out the top stem and most of the seeds, then slice the peppers up into thin strips.
Put a large non-stick fry pan onto a burner. Add one glug of olive oil to the pan and put a medium heat under it. Fry the pepper strips for about 1 minute then pour in the eggs. Cook the peppers and eggs on medium heat, stirring constantly, until the eggs have set. Remove from heat and cover.
Grab a club roll. Slice it down the side and fan it open. Melt a generous teaspoon of butter in a medium size non-stick fry pan on medium heat. Place the bread onto the buttery pan, soft side down, and toast until just golden (about 1 minute). Toast the other 3 rolls the same way. Fill the toasted rolls with the peppers and eggs. Pass around the salt and pepper. Eat. Don’t forget your cell phone.
Serves 4. My cost approx. $ 4.86 total – about $ 1.22 per serving.
* If you cannot get club rolls where you live pick up any crusty type hard roll – or buy a couple of
loaves of French bread and cut them into 8 inch segments. GMN