Hope everyone is enjoying the season and not missing those chilly winter days. At least I’m not, for now.
As the winter is gone, I can now get up from the bed without making much effort. And this means, some easy-peasy breakfast recipes are going to come up on my blog.
I love eggs for breakfast. So here I am sharing my quick sandwich recipe with you all. Cooked within 10mins and ate before my toddler could see what’s on my plate. 😀
These days I am trying my best to cook only those dishes that calls for mayonnaise/dressing.😜 I am totally loving this Mexican seasoning (Keya’s Mexican seasoning) and Mexican dressing (Veeba’s chipotle dressing) I bought recently. You can use any mayonnaise or dressing of your choice for this sandwich.
I made this sandwich in a hurry but still was sure about the taste. Now this has become one of my favourite sandwiches to prepare when in a hurry but still want to eat something delicious.
If you try this recipe, then don’t forget to tag me on Facebook- Foodfrenzy-Jyokitchen or at Instagram- foodfrenzyjyokitchen.
- 8 Bread slices
- 4 Eggs
- 1 Small onion, finely sliced
- 1/2 to 1 Cup bell peppers ( julians)
- 1/4th Cup iceberg lettuce, chopped
- 1 Tsp Mexican seasoning
- 2 Tbsp Mayonnaise
- 2 Tbsp Mexican dressing
- 1/4th Tsp black pepper powder
- Hot sauce
- Salt as required
- 1 Tsp butter
Let’s learn step by step recipe with pictures for Scrambled Eggs And Pepper Sandwich
Step 1- Heat butter in a frying pan. Fry the veggies on a high flame for a minute
Step 2- Break the eggs in the pan and let them brown from the downside. Sprinkle seasoning, salt, and pepper powder.
Now crumble the omelette to form scrambled eggs. Once done, turn off the flame
Step 3- Transfer the scrambled eggs to a mixing bowl and mix the mayonnaise and lettuce
Step 4- Take a bread slice and spread hot sauce. Now spread the mixture. Cover with the other slice and grill on a pan or in a sandwich grill.
Do the same for the rest of the bread
Serve with a warm cup of tea/coffee for the breakfast.
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