SPICY SCRAMBLED EGG SANDWICH

Spicy Scrambled Egg Sandwich image

Provided by Elena Besser

Time 15m

Yield 6 servings

Number Of Ingredients 7

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

Steps:

Preheat the broiler.
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.
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.
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.
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.