Sweet and Hot Pepper Open-Faced Egg Sandwiches

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Sweet and Hot Pepper Open-Faced Egg SandwichesRecipe

Photo: Jennifer Causey; Styling: Lindsey Lower, Claire Spollen

There's a great interplay of flavors here, with the tingly heat of cherry pepper and the sweetness of bell pepper and onion. For an even spicier dish, substitute 2 tablespoons pickled jalapeño slices for the cherry pepper.

Serves 4 (serving size: 1 bread slice, 1/4 cup pepper mixture, and 1/2 cup egg mixture)


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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


Hands-on: 19 Minutes
Total: 19 Minutes

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; sauté 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.

Created date

March 2015

Nutritional Information

Calories 344
Fat 15.2 g
Satfat 4.4 g
Monofat 7 g
Polyfat 2.6 g
Protein 19 g
Carbohydrate 32 g
Fiber 3 g
Cholesterol 330 mg
Iron 4 mg
Sodium 654 mg
Calcium 143 mg