quick meal · Best in summer
Roasted Pepper & Egg Sandwich
Your own roasted peppers layered with fried eggs, sharp cheese, and herbs on thick toast. A lunch or dinner sandwich that uses the pepper harvest in the most direct possible way — the sweetness of a properly roasted pepper changes the whole sandwich.
Ingredients
🌱 From Your Homestead
- bell or sweet peppers (3, roasted and peeled)
- eggs (2-3)
- fresh basil
🛒 From the Store
- sourdough or thick sandwich bread
- sharp provolone or fontina
- olive oil
- balsamic (splash)
- garlic (1 clove, for rubbing toast)
- salt
- pepper
How to Make It
- Gather your ingredients: bell or sweet peppers (3, roasted and peeled), eggs (2-3), fresh basil, sourdough or thick sandwich bread, sharp provolone or fontina, and the rest.
- Prep your homestead ingredients — wash, chop, and measure: bell or sweet peppers (3, roasted and peeled), eggs (2-3), fresh basil.
- Rub the toasted bread immediately with a cut garlic clove while it's hot — the rough surface acts like a grater and the heat blooms the garlic into the bread. It's imperceptible as garlic but you taste it when it's missing.
- Cook for approximately 25 min. Adjust to taste and serve 2 portions.
- Plate, enjoy, and share with your household!
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