When is a twist on something so different that it doesn’t resemble the original at all? This might be one of those times.
When Lenten observances demand a meatless meal, the pepper and egg sandwich is a favorite for its fat strips of sauteed green bell pepper nestled into mounds of fluffy scrambled eggs, all tucked into a crusty roll.
Some might add giardiniera for heat and a tart contrast to the sandwich’s richness, but there’s not much reason to toy with it.
But I played with each ingredient, then added a few for more fat, savoriness and freshness.
If you like a runny yolk, you could make this a knife-and-fork sandwich, or just embrace the messiness. I like focaccia here, but if you don’t have a good source, another crusty bread, maybe a kaiser roll or ciabatta, would work well. One thing the sandwich lacks is some acid. To bring some in, I’d also serve a vinegar-dressed slaw.
And then say penance for messing with a classic.