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January 30th, 2005

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European Grilled Egg Sandwich
By Tim Lunceford (MoturkE)

The idea for this recipe came to me the same way most of my concoctions come - from my hunger for something different. I spent a couple of weeks at Zaragosa, Spain when in the Air Force and my favorite midday snack was Italian bread with olive oil. The Spaniards use olive oil where we Americans use butter. This gave me a good base for this meal. We use an electric griddle, but you can grill these any way you want.


  • Sliced Italian bread or other whole grain bread.

  • Extra Virgin Olive oil.

  • Eggs.

  • Tomato, sliced.

  • Green/Red bell pepper, chopped.

  • Dry Italian seasoning or mix of dried oregano, basil, crushed rosemary, thyme, and garlic powder.

  • Finely grated white cheese, your preference.

(This recipe makes open-faced sandwiches, and we fry two eggs for each slice of bread used.)


Lightly oil the griddle and fry the eggs over easy, or as preferred. As the eggs are frying place chopped green pepper and tomato slices on lightly oiled griddle. Prepare the bread by drizzling olive oil on each side and then sprinkling with seasoning on each side. Turn tomatoes when they begin to soften and caramelize. The bell pepper should just brown slightly on a couple of sides, this keeps a little crispness in them.

When the eggs, tomato and pepper are done, place a slice of bread on the hot griddle. Toast one side, then turn it over and stack the egg, tomato, pepper and cheese on it while it grills. Salt and pepper to taste. I suppose flaked, grilled trout or salmon could be added during the grilling process.

Serve with strong black coffee or beverage of choice. These aren't necessarily for breakfast, the coffee only adds to the robust, European element of the meal. An optional side to the meal would be cottage cheese on a lettuce leaf. Be creative with your version. ~ MoturkE

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