fried egg sandwich with roasted pepper

If there’s one food trend that I’m right on top of, it’s the fried egg sandwich. An egg is perfect foil for so many flavors. I confess that part of the reason I add peppers is as justification for the buttery egg and gooey cheese. I figure the vitamins, fiber and antioxidants from the pepper balance out the fats in the other ingredients. But roasted red peppers are also deliciously sweet, and add gorgeous color to an otherwise bland-looking sandwich.

We’re currently residing here:

We’re staying at my mother-in-law’s in Florida. The top photo shows the railing of the pool deck. Yes, there is a pool right at the beach, which is right at the condo. We start each day with a long walk on the beach, followed by some pool time, then lunch, then more beach and pool time, maybe another walk, then a leisurely dinner, all in the company of Tom’s mother, who is a calm, easygoing woman and a delight to be around.

We come each year. It’s the one vacation that is genuinely relaxing, every time: no agenda, no stress; just easy days with plenty of sun and surf.

We eat together, but everyone makes whatever they want for lunch. While this often involves leftovers from dinner the night before, there are always sandwich fixings on hand. I had a version of this sandwich yesterday. It’s so quick to make, and requires so few ingredients, that it is a breeze to whip up on vacation.

Egg, Roasted Pepper, and White Cheddar Sandwich
makes 1 sandwich

1 or 2 slices of your favorite bread
1 oz. sharp white cheddar, sliced
1-2 tsp. butter
1 tsp. olive oil
1 small roasted red pepper, sliced
1 fresno chile, minced, optional
salt and pepper
1 large or extra-large egg

Pop the bread in the toaster. When it’s golden, top one hot slice with the cheddar. Butter the second slice if you wish, or skip the second slice and serve your sandwich openfaced.

Warm the oil in a small skillet over medium heat. Slice the roasted pepper thinly and add to the skillet along with the fresno. Season lightly with salt and pepper and sauté for a few minutes to heat through. Scrape the hot peppers onto the cheese-covered slice.

Add a teaspoon or so of butter to the skillet (still over medium heat). Crack the egg into the melted butter. Season with salt and pepper. Cook the egg to your preferred doneness. Slide the egg onto the peppers, top with the second slice of bread (or not), and eat while it’s hot.

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About Rivertree kitchen

I am a freelance editor with a specialty in cookbook editing. I've written two small cookbooks (50 Best Sundaes and 50 Best Cookies) and am currently finishing a collection of my own recipes from soup (Sweet Potato-Pear) to nuts (Spicy Almonds). Despite my immersion in recipes, my favorite way to cook is to see what's in the fridge and wing it. I live with my husband, son and dog in rural Wisconsin. Husband (Tom) and son (Luke) are talented cooks themselves; the dogs (Cleo and Libby) not so much. But they're young yet. All the photographs in this blog are my own creations. I'm a neophyte in the world of food photography (as if you couldn't tell), but I still claim blushing ownership of the pix you see here. If you want to reprint them (I can't imagine why), please give credit, if for no other reason than to pass on the blame.
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