Italian Peppers and Egg Sandwiches

Total Time
Prep 10 mins
Cook 20 mins

These sandwiches are so good. I made them for a romantic breakfast in bed situation with very nice results but they would be just as good for lunch or a light dinner. The eggs are tender and creamy, the peppers and onions are slightly sweet and match well with the saltiness of the meat. And who doesn't love ciabatta? Fresh fruit is a nice accompaniment.

Ingredients Nutrition


  1. Put bread pieces into warming oven until needed.
  2. In a large skillet, heat oil over medium heat and sauté onions and peppers until tender (about 10 minutes).
  3. Add prosciutto and cook 1 minute.
  4. Remove from heat and stir in basil.
  5. Keep warm.
  6. In large bowl, combine mascarpone, eggs, salt and pepper until completely blended.
  7. Melt butter in large skillet over medium heat.
  8. When butter starts to foam, add egg mixture.
  9. Push eggs gently with a rubber spatula in a figure-8 motion forming soft curds. Cook until just set but still creamy and moist, about 7 minutes.
  10. Transfer eggs to bottoms of bread.
  11. Top with cheese slices.
  12. Spoon pepper mixture over cheese and top with remaining bread.
  13. Serve immediately.


Most Helpful

called peppers and eggs. That's all is to have besides the bread.

jimauricchio March 05, 2015

Wow, just made these for lunch for my son and I. Great sandwich!! I used salami and green peppers, and dried basil cause that what I had on hand. Thank you for a great new sandwich.

Maryland Jim February 10, 2009

This made for a great and filling supper with salad and fruit. I did make some changes based on personal preference and what was on hand-- I used green pepper strips, salami, extra basil, low-fat cream cheese and low-fat cheese slices, and only 1 egg per person. I omitted the salt and used non-stick cooking spray to cook both the peppers and onions and the egg mixture in. I also added some diced grape tomatoes from the farmer's market at the end, which were wonderfully sweet against the peppery basil. Thanks for a keeper that will certainly be used again- for both breakfast and dinner!

Starrynews August 06, 2008

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