Zutaten für Italian Peppers And Egg Sandwiches
- Olive Oil
- Onion
- Red Pepper
- Yellow Pepper
- 2 ounces prosciutto, thinly sliced
- Fresh Basil
- 4 large eggs
- Mascarpone Cheese
- 1/4 teaspoon salt
- Fresh Ground Black Pepper
- 2 tablespoons butter
- Ciabatta
- Fontina
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Zubereitung von Italian Peppers And Egg Sandwiches
- Preheat oven to 200°F (93°C). Place ciabatta bread slices on a baking sheet and warm in the oven until needed.
- In a large skillet, heat 1 tablespoon olive oil over medium heat. Add 1/2 medium onion, thinly sliced, and 1 bell pepper (any color), thinly sliced. Sauté until tender, about 5-7 minutes.
- Add 2 ounces prosciutto, thinly sliced, and cook for 1 minute until heated through.
- Remove from heat and stir in 1 tablespoon fresh basil, chopped.
- Keep the pepper mixture warm.
- In a large bowl, whisk together 4 large eggs, 2 tablespoons mascarpone cheese, 1/4 teaspoon salt, and a pinch of black pepper until light and frothy.
- Melt 1 tablespoon butter in a large nonstick skillet over medium heat.
- When butter is melted and foamy, pour in the egg mixture.
- Gently push the eggs with a rubber spatula in a figure-8 motion to create soft curds. Cook until just set but still creamy and moist, about 7 minutes.
- Transfer the cooked eggs to the bottom halves of the warmed ciabatta bread.
- Top with 2 slices provolone cheese (or cheese of your choice).
- Spoon the warm pepper and prosciutto mixture over the cheese.
- Top with the remaining ciabatta bread slices.
- Serve immediately. Garnish with fresh fruit, if desired.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
17g
Fat
67g
Carbs
3g
