Spicy Scrambled Egg Sandwich

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  • Level: Easy
  • Total: 15 min
  • Active: 15 min
  • Yield: 6 servings
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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 

Directions

  1. Preheat the broiler.
  2. 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. 
  3. 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. 
  4. 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. 
  5. 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. 
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