Peppers and Eggs Sandwich

5 from 1 vote

A classic Italian breakfast sandwich with peppers and eggs topped with pancetta and fresh mozzarella is a delicious and incredibly filling breakfast!

Prep Time15

Cook Time15

Total Time30

Course: Breakfast

Cuisine: Italian

Servings: servings

Calories: 946kcal

Cost: $10

Whisk the eggs in a large bowl and add a pinch of salt. Set aside.
Place the pan on medium heat. Add the pancetta and fry until golden brown, about 8 minutes. Remove from the pan. Add 2 tablespoon of olive oil. Add peppers and onions to the pan. Fry until slightly softened about 6-8 minutes, stirring occasionally. Add 2 tablespoon of butter and cover for 15 minutes.
Remove the pepper from the pan and let the pan heat back up. Add butter and stir until melted. Pour in the eggs and let them sit for a minute. Once the edges curl up a bit, stir them until they reach your desired texture. I like to leave mine a little wet.
Add the peppers and eggs to the loaf of Italian bread (I recommend warming it in the oven). Topped with chopped pancetta and fresh mozzarella and cut into 5 sandwiches. Serve hot!

According to Kenji Lopez-Alt, salting the eggs 15 minutes prior will produce the most tender and moist eggs. Salt weakens the attraction of yok protein molecules to each other. It will break the little compartments filled with fats and proteins into smaller pieces allowing more light to pass through. This is why the eggs will turn more orange.

Always fry pancetta from a cold pan. This will let the fat render but make the pancetta golden brown.