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    You are in: Home / Breakfast / Italian Peppers and Egg Sandwiches Recipe
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    Italian Peppers and Egg Sandwiches

    Italian Peppers and Egg Sandwiches. Photo by ~Nimz~

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    little_wing's Note:

    These sandwiches are so good. I made them for a romantic breakfast in bed situation with very nice results but they would be just as good for lunch or a light dinner. The eggs are tender and creamy, the peppers and onions are slightly sweet and match well with the saltiness of the meat. And who doesn't love ciabatta? Fresh fruit is a nice accompaniment.

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    Units: US | Metric


    1. 1
      Put bread pieces into warming oven until needed.
    2. 2
      In a large skillet, heat oil over medium heat and sauté onions and peppers until tender (about 10 minutes).
    3. 3
      Add prosciutto and cook 1 minute.
    4. 4
      Remove from heat and stir in basil.
    5. 5
      Keep warm.
    6. 6
      In large bowl, combine mascarpone, eggs, salt and pepper until completely blended.
    7. 7
      Melt butter in large skillet over medium heat.
    8. 8
      When butter starts to foam, add egg mixture.
    9. 9
      Push eggs gently with a rubber spatula in a figure-8 motion forming soft curds. Cook until just set but still creamy and moist, about 7 minutes.
    10. 10
      Transfer eggs to bottoms of bread.
    11. 11
      Top with cheese slices.
    12. 12
      Spoon pepper mixture over cheese and top with remaining bread.
    13. 13
      Serve immediately.

    Ratings & Reviews:

    • on February 10, 2009


      Wow, just made these for lunch for my son and I. Great sandwich!! I used salami and green peppers, and dried basil cause that what I had on hand. Thank you for a great new sandwich.

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    • on August 06, 2008


      This made for a great and filling supper with salad and fruit. I did make some changes based on personal preference and what was on hand-- I used green pepper strips, salami, extra basil, low-fat cream cheese and low-fat cheese slices, and only 1 egg per person. I omitted the salt and used non-stick cooking spray to cook both the peppers and onions and the egg mixture in. I also added some diced grape tomatoes from the farmer's market at the end, which were wonderfully sweet against the peppery basil. Thanks for a keeper that will certainly be used again- for both breakfast and dinner!

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    • on June 28, 2008


      This made a wonderful and delicious breakfast! I would not even hesitate to serve it for dinner even though my family is not keen on the idea of breakfast for dinner. We loved all of the ingredients. Made for ZWT4 for the Tastebud Tickling Travellers.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    Nutritional Facts for Italian Peppers and Egg Sandwiches

    Serving Size: 1 (280 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 410.5
    Calories from Fat 274
    Total Fat 30.5 g
    Saturated Fat 13.4 g
    Cholesterol 576.5 mg
    Sodium 588.1 mg
    Total Carbohydrate 10.1 g
    Dietary Fiber 1.6 g
    Sugars 4.2 g
    Protein 24.1 g

    The following items or measurements are not included:


    mascarpone cheese


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