Spicy Scrambled Egg Sandwich

Name: Spicy Scrambled Egg Sandwich
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 6 servings
Ingredients: 8 large eggs; 1 tablespoon crushed Calabrian chili peppers in oil; 1 bunch chives, finely chopped; Kosher salt and freshly ground black pepper; 4 tablespoons unsalted butter, at room temperature; 6 Parker House rolls; 1 cup Asiago cheese, grated

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Level: Easy

Total: 15 min
Active: 15 min

Yield: 6 servings

Level: Easy

Total: 15 min
Active: 15 min

Yield: 6 servings

Ingredients

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8 large eggs

1 tablespoon crushed Calabrian chili peppers in oil

1 bunch chives, finely chopped

Kosher salt and freshly ground black pepper

4 tablespoons unsalted butter, at room temperature

6 Parker House rolls

1 cup Asiago cheese, grated

Directions

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26m Easy 97%

CLASS

Preheat the broiler.
Whisk the eggs in a large bowl. Whisk in the Calabrian chili oil and half of the chopped chives and season with salt and pepper.
Melt 2 tablespoons of the butter in a wide nonstick pan over medium-low heat. Add the eggs and cook, slowly agitating them with a rubber spatula to form large curds, 4 to 5 minutes. Turn the heat off 30 seconds before the eggs reach your desired doneness.
Halve the Parker House rolls and place them on a sheet tray. Spread the remaining 2 tablespoons of butter on each slice and toast until golden brown, 3 to 5 minutes.
Divide the eggs between the bottom halves of the rolls. Top with the grated Asiago cheese and broil until melted, 1 to 2 minutes. Top with the remaining half bunch of finely chopped fresh chives. Enjoy.