Classic Pepper & Egg Sandwich

A classic Pepper & Egg Sandwich makes for a great meatless supper. Serve with a bowl of soup or your favorite salad. The key to a great Pepper and Egg are perfectly scrambled eggs. Follow my tricks below to achieving eggs to die for!

Serves 2

Total Prep & Cooking Time – 20 Minutes

Must Be Eaten Immediately

Level of Difficulty – Easy


6 Eggs, let sit out for 30 min before cooking

4 T Cream Cheese, Softened

2 T of Milk

3 T Butter

Small splash of water

2 Green Peppers, sliced into large slices (4 slices per Pepper)

1 Small Purple Onion, Sliced

2 French Rolls, Toasted

  • Whisk eggs with milk until foamy.
  • Whisk in the splash of water.
  • Heat non stick skillet and add the butter.
  • Heat on skillet should be between medium and low.
  • Add eggs slowly and let cover the bottom of the pan and let sit for 2 min.
  • Slowly fold the eggs into one another repeatedly, when the eggs are nearly done, turn OFF the heat.
  • Add the cream cheese, while the pan is still on the stove and fold eggs over and over until the cheese melts.

For The Peppers and Onions

  • In a second skillet, or prepare before the eggs and set aside, add a little butter.
  • Add the peppers and let soften on both sides , keep turning until each side is charred slightly.
  • Add the onions and sauté until just soft.
  • Place the peppers and onions on the toasted rolls and top with the eggs.