This summer squash and sweet onion scrambled egg sandwich is made with honey whole wheat bread and some of the last of the summer vegetables.
Summer Squash and Sweet Onion Scrambled Egg Sandwich
2 slices honey wheat bread
1/2 cup diced summer squash
1/3 cup diced bell pepper
1/3 cup diced sweet onion
2 large eggs
1/4 tsp. paprika
1/8 tsp. dried ginger
3-4 twists of fresh cracked white pepper
1 tbsp. of feta or goat cheese
Fine sea salt to taste
- Set a ten-inch skillet over medium heat. Add a pat of butter and toast one side of the bread until golden brown. Remove the bread from the pan and set aside on a cooling rack, toasted side up so it stays crisp.
- Lower the heat to medium-low and add a bit more butter to the pan. Add the squash, bell pepper, onion, and a generous pinch of salt and cook, stirring occasionally, until the vegetables are al dente.
- While the veggies are cooking, add the eggs, paprika, dried ginger, white pepper, and a pinch of salt to a small bowl and whisk until combined.
- Once the veggies are al dente, pour the eggs into the pan. Once the eggs begin to set, add the cheese and stir until scrambled. When the eggs are cooked almost to your liking, turn off the burner and set aside.
- Assemble your sandwich: Spread grainy mustard on the untoasted side of one slice of bread. Add the arugula, then the eggs, and top with the second slice of bread, untoasted side down. Cut in half and enjoy!!
- I forgot that purple peppers turn grey when cooked. If that bothers you, use any other color bell pepper.
- Replace the arugula with spinach, mizuna, or leafy lettuce if you don’t like arugula.
- I toast one side of the bread for the crunch and leave the other side untoasted, as the eggs are less likely to fall out that way.
- Eggs continue to cook even after they’re removed from the heat, so turn off the stove a little before they are cooked to your liking.
- This is a very messy sandwich. That’s it. That’s the note.
Scrambled egg sandwiches were one of the staples of my childhood.
My dad would crack a few eggs directly into the pan, sprinkle them with season all, let them cook for a little while, and then scramble them with a fork.
Many times, our dad would walk away from the eggs to do something else, and my brothers and I would watch the pan.
When the eggs were ready to stir, we would run to get him, and he would race us back to the stove, and we would always eat the eggs with honey wheat bread.
I don’t exactly remember what those scrambled egg sandwiches tasted like, but this sandwich, with the slightly sweet and squishy bread, reminds me of that time.