Pile the eggs and peppers on the bread.If desired, slather the cut sides of the bread with the remaining 2 tablespoons butter.
For an easy side, melt a few tablespoons of butter with minced garlic and a dash of chili powder in a microwave-safe bowl pour over boiled or grilled corn on the cob. Using your fingertips, scoop out some of the bread from the crust to make space for the peppers and eggs and reserve the bread for bread crumbs another day. Ready in just 30 minutes, this quesadilla recipe is the perfect crowd pleaser. Cut the loaf crosswise into three 5- to 6-inch portions.
Cut the loaf of bread in half lengthwise and open it.Remove from the heat and sprinkle with cheese. Because the eggs are scrambled with vegetables, they’re not going to be as fluffy as they may be if you made them in a skillet by themselves - but don't worry, they'll still taste delicious. Add the beaten eggs to the skillet and cook, stirring almost continuously with a fork or spatula, until they’re fluffy and scrambled but still a little soft, roughly 2 to 4 minutes.Add 2 tablespoons butter to the skillet and let it melt. Turn the heat down to medium if you haven’t already.Cook until the veggies are your desired tenderness, 5 to 10 minutes. If you don’t want your vegetables to be blackened at the edges, turn the heat down to medium or medium-low. Add sliced peppers and onions along with the remaining salt and black pepper. In a large skillet over medium-high heat, heat the oil.In a large bowl, beat the eggs with a whisk and season with half the salt and half the black pepper.1 loaf Italian bread from your favorite local bakery.½ large onion, cut into 1 ½ inch strips.2 bell peppers, cut into 1 ½ inch strips.(via Staten Italy by Francis Garcia and Sal Basille) Cheese, Italian bread, and hot sauce take this sandwich to the next level. We love breakfast for dinner, and there's nothing like eating an egg sandwich while binge watching your favorite Netflix show.
0 kommentar(er)
