0.0 – 0 reviews • Main Dish
| Level: |
Easy |
| Total: |
15 min |
| Active: |
15 min |
| Yield: |
6 servings |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size |
1 of 6 servings |
| Calories |
430 |
| Total Fat |
23 g |
| Saturated Fat |
11 g |
| Carbohydrates |
32 g |
| Dietary Fiber |
2 g |
| Sugar |
2 g |
| Protein |
23 g |
| Cholesterol |
285 mg |
| Sodium |
747 mg |