Pepper and Egg Sandwich

This sandwich is like a magic trick. Dazzle friends, family, and your very own eyes with this updated version of the old-fashioned “pepp ‘n egg.”

With this recipe, what was once a Lenten treat for Italian-Americans is now a 5-ingredient stunner to be made any day of the year. (Special thanks to fellow Cincinnati foodie Andrew Ship who sent me the inspirational photo of eggs cooked in a pepper; because of him a lot of Cincinnatians have their bellies full!)

cooking information

• Yield: 12 Sandwiches
• Prep Time: 20 Minutes
• Cooking Time: 5 Minutes

all ingredients

• 6 Red Bell Peppers
• 1 Dozen Eggs
• 1 Dozen Dinner Rolls
• 1 Bunch Fresh Flat Leaf Parsley
• Salt/ Pepper

recipe instruction

1. Preheat your grill to high heat.
2. Prepare your ingredients. Slice your peppers in half lengthwise. Remove the core and stem. Using a spoon, scoop out the membranes along the inside of the pepper.
3. Wash your parsley. Pick the tops off of the parsley, set aside.
4. Slice your dinner rolls in half.
5. When your grill is hot enough, take your peppers, eggs, salt and pepper out to the grill. Crack your egg into each halved pepper, season with salt and pepper. Place on the grill. Continue this with the rest of the peppers and eggs.
6. Close the lid of your grill and let cook 5 minutes or until the white portion of your egg solidifies. (I prefer my yolk runny so as soon as the white portion is firm I remove from the grill. If you want your yolk cooked through, close the lid and let cook another minute or so.)
7. Once the egg is cooked, remove from the grill and place on your bun. Top with a few sprigs of fresh parsley and finish with the top of your roll.
8. Serve hot and enjoy!

Pepper and Egg on the Grill

cooking tips

• I did this recipe on the grill during a beautiful day, but you can also do this recipe in a saute pan with a lid or on a cookie sheet under the broiler, just make sure to lower the rack in the oven so it is not directly under the flame.
• We bought rolls that are traditionally served as dinner rolls because they have a softer texture and richer flavor but you could use biscuits, slider rolls, or even classic buns.
• If an entire pepper half is too cumbersome for one bun, feel free to cut them in half. Certainly this will yield twice as many servings too.