Sweet and Hot Pepper Open-Faced Egg Sandwiches
Ingredients
- 4 (1 1/2-ounce) slices whole-grain sourdough bread
- 4 teaspoons extra-virgin olive oil, divided
- 1 ¼ cups thinly sliced red bell pepper
- 1 ¼ cups thinly sliced red onion
- 3 garlic cloves, minced
- 1 hot cherry pepper, bottled, drained and thinly sliced
- 1 tablespoon 1% low-fat milk
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 7 large eggs, lightly beaten
- 1 ounce part-skim mozzarella cheese, shredded (about 1/4 cup)
- ¼ cup fresh flat-leaf parsley leaves
Instructions
- Preheat broiler to high.
- Place bread slices on a baking sheet; broil 1 minute on each side or until toasted.
- Heat a large nonstick skillet over medium-high heat. Add 2 teaspoons oil to pan; swirl to coat. Add bell pepper, onion, garlic, and cherry pepper to pan; sauté 3 minutes or just until tender. Remove pepper mixture from pan. Return pan to medium heat. Add remaining 2 teaspoons oil to pan; swirl to coat. Combine milk, salt, pepper, eggs, and cheese in a bowl, stirring with a whisk; add to pan. Cook 2 1/2 minutes or until eggs are set but still soft, stirring constantly. Top bread slices with pepper mixture and egg mixture; sprinkle with parsley.
