italian egg sandwich



this traditional italian egg sandwich is perfect for breakfast or a light lunch served with a fresh salad. the sauce used in this recipe is the roasted red pepper and garlic tomato sauce. however, a favorite marinara will suffice. day old bread or extra homemade sauce can be a perfect excuse for making this. however, no excuses are needed…

serves 1


unsalted butter or extra virgin olive oil

1 lg egg

kosher salt and freshly ground pepper

1 slice rustic bread, chiabatta, or italian

1/4 c roasted red pepper garlic tomato sauce, or favorite marinara, warmed


heat a small skillet at medium heat. add enough butter or extra virgin olive oil to coat the skillet. crack the egg into the skillet. season with a touch of salt and pepper to taste. let egg sit and cook for about 4-5 minutes until the white is firm and the yolk begins to set.

turn the oven on to broil and lightly brush the bread with olive oil or unsalted butter. set under the broiler until the edges just begin to brown. spoon the warm tomato sauce (about 3 tablespoons) on top of the bread, place the egg on top of the sauce, and sprinkle with freshly grated parmesan. serve immediately.

bon appetit!



About tasteinspired

This entry was posted in breakfast and brunch, leftovers, sandwiches and burgers, vegetarian and tagged , , , , . Bookmark the permalink.

3 Responses to italian egg sandwich

  1. managermamma says:

    Your egg sandwich is making me hungry…and it’s almost midnight here in Italy!

  2. Poppa John says:

    When my wife’s Uncle Allie (who was born outside Naples) created something like this, I used to ask him what he called it and his answer was always the same. “It’s a sandwich, what do you call it?” As far as I’m concerned, that’s Italian!!!
    This brings back fond memories.

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