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Although I like a good blueberry pancake, my favorite breakfast / brunch items are savory. Hash brown potatoes with onions, bacon, mushroom and cheese omelets, eggs benedict, just to name a few. That is where this recipe comes in.
The other morning, after Tonia had picked some hot peppers out of the garden, and I was starving, I had to make some savory concoction to cook them up. After all they were calling my name, Laura . . . Laura . . . Now I love a good scrambled egg and hot pepper sandwich but we make them a lot so I decided to go fancy and make a spread out of the peppers and put that on my egg sandwich. Well it turned out a little grander than just a sandwich but it was well worth it. You know something is a winner when you eat it for brunch two weekends in a row. It’s so good, like I want to go make it right now! Although hot peppers inspired the dish, the finishing touch of salsa on top brings it all together. Enjoy!
Ingredients:
7 large eggs
5 slices provolone
2 ½ tablespoons butter
Salt and pepper
Salsa (Garden Fresh Salsa)
2 ciabatta rolls cut in half the long way (if you cannot find rolls you can use a loaf cut into thick slices)
2 tablespoons olive oil
Hot Pepper Spread (recipe here)
Directions
Drizzle the cut sides of the ciabatta with the olive oil and season with salt and pepper. Put on a baking sheet under the broiler and cook until toasted. Watch them carefully so they do not burn. Remove from oven and set aside.
Scramble the eggs in a bowl until light and fluffy. Tear up 3 slices of the provolone and add them to the eggs. Add salt and pepper and scramble to mix in.
Heat the butter in a large nonstick sauté pan over medium heat (it may seem like a lot of butter but trust me, your scrambled eggs will be delicious). Pour the egg mixture into the pan stirring constantly until soft curds form. Continue to cook over medium low heat until eggs reach your desired consistency. Right before you pull the pan off the heat, when the eggs are almost done but not quite, add the additional 2 slices of provolone torn up and stir for a few seconds to melt.
To serve, spread 1 tablespoon (or more to your liking) of the hot pepper spread onto the toasted side of the ciabatta, mound the eggs on top of the spread. Top with a heaping spoon of salsa and serve immediately.
7 large eggs
5 slices provolone
2 ½ tablespoons butter
Salt and pepper
Salsa (Garden Fresh Salsa)
2 ciabatta rolls cut in half the long way (if you cannot find rolls you can use a loaf cut into thick slices)
2 tablespoons olive oil
Hot Pepper Spread (recipe here)
Directions
Drizzle the cut sides of the ciabatta with the olive oil and season with salt and pepper. Put on a baking sheet under the broiler and cook until toasted. Watch them carefully so they do not burn. Remove from oven and set aside.
Scramble the eggs in a bowl until light and fluffy. Tear up 3 slices of the provolone and add them to the eggs. Add salt and pepper and scramble to mix in.
Heat the butter in a large nonstick sauté pan over medium heat (it may seem like a lot of butter but trust me, your scrambled eggs will be delicious). Pour the egg mixture into the pan stirring constantly until soft curds form. Continue to cook over medium low heat until eggs reach your desired consistency. Right before you pull the pan off the heat, when the eggs are almost done but not quite, add the additional 2 slices of provolone torn up and stir for a few seconds to melt.
To serve, spread 1 tablespoon (or more to your liking) of the hot pepper spread onto the toasted side of the ciabatta, mound the eggs on top of the spread. Top with a heaping spoon of salsa and serve immediately.
You can serve this with sautéed greens or even a small arugula salad on the side to make it fancier if you are having guests. Although I suspect that they won’t need any sides as it is satisfying just the way it is. I served to my family, both weekends, and they really enjoyed it. I am sure your family will also agree that it is Mangialicious.
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