Sarah Schneider, the owner of NYC’s Egg Shop, pays tribute to the classic Denver omelet with her creation, The Pepper Boy Sandwich. Here is how to make the delicacy:
For the Caramelized Onion Aioli
● Olive oil, 2 tablespoons
● Yellow onion, 1 medium-sized (11-ounce), thinly sliced
● Pure cane sugar, ¼ tablespoon
● Water, 1-3 teaspoons (if needed)
● Garlic clove, 1 medium-sized, grated
● Mayonnaise, ¼ cup
● Fresh lemon juice, 2 teaspoons
● Kosher salt, ¼ teaspoon
● Ground black pepper, ¼ teaspoon
For the Sandwiches
● Thick-cut pepper bacon slices, 8
● Brioche sandwich buns, 4, split
● Unsalted butter, 2 tablespoons
● Green bell pepper, finely chopped, about ¾ cup
● Large eggs, 10, beaten
● Gruyere cheese, shredded, about 1 cup
● Flaky sea salt, ¾ teaspoon
● Cracked black pepper, ¼ teaspoon
Caramelized Onion Aioli
● Take a large nonstick skillet and heat oil over medium-low heat.
● Add onion and sugar; cook, stirring occasionally, until they turn golden brown and soft (about 25 minutes). Add water gradually to prevent sticking.
● Stir in garlic; cook until the mixture is fragrant.
● Remove from heat, and spread the mixture on a large heatproof plate.
● Refrigerate, uncovered, for about 15 minutes.
● Roughly chop onion slices.
● In a small bowl, mix chopped onion, mayonnaise, lemon juice, salt, and pepper.
● Set the mixture aside for later use.
● Place bacon slices on a large nonstick skillet. Cook over medium heat, turning occasionally, until crispy. Move them to a paper towel-lined plate. Toast brioche buns, cut side down, in batches over medium heat until golden (about one minute per batch). Transfer the toasted buns to a plate and set aside.
● Melt butter over medium heat in the same skillet. Add diced bell pepper and cook, stirring occasionally. Crack eggs into the skillet; cook while stirring often, until half of the mixture turns into small curds. Stir in shredded cheese and stir often, until eggs form soft curds and the cheese fully melts. Sprinkle with flaky salt and cracked pepper to taste, then remove from heat.
● Spread 1 tablespoon of caramelized onion aioli on each half of the buns. Evenly place the egg mixture on the bottom bun halves. Break bacon slices in half and add 4 pieces to each egg pile. Complete with the top bun halves. Sprinkle the tops of the buns with flaky salt and cracked pepper. Serve the sandwich right away and enjoy!
The hot summer days are officially here. That said, whether you are firing up the grill or the stove, the heat to change up your dinner routine is present. If you are bored with the usual burgers, Occo is here to change this. Lisa Carson and Connie Wang are the founders of the brand and they have decided to take the spice brand to grill season and way beyond.
The idea behind Occo is fairly simple. Pre-portioned packets of ethically sourced spice come in groups of single-serve recipe cards. What is this, you may ask? It means no measuring or waste is required. The environmentally friendly packaged spices include “pre-measured micro amounts of high-quality spices, sealed in airtight ‘forever fresh’ spice pods” as well as a QR code that can be used to find a variety of recipes that go with them. The goal is to inspire home cooks to try new things without going broke or generating a lot of garbage.
While the spice decks, as they’re known, are exclusively available at www.eatocco.com, you can keep up with the latest spice blends by following @eatocco on Twitter. Burger au Poivre, Spicy Sichuan Burger, Lebanese Kafta Burger, and Garlic & Herb Butter Burger are among the new flavors available in the Burger Sampler packages.
Award-Winning Chefs Approve Occo’s Idea
Occo partnered with a host of award-winning chefs to offer a variety of recipes and signature spice decks when it first launched. The following recipes were prepared by chefs such as Nina Compton, Asha Gomez, Gregory Gourdet, Deuki Hong, Mei Lin, and Adriana Urbina to help home cooks widen their horizons and demystify the often difficult and expensive process of harvesting spices.
Chef Deck Cards include:
- Kebabs Four Ways by Chef Mei Lin
- Any-Season One-Pan Meals by Chef Gregory Gourdet
- Grand Latin American by Chef Adriana Urbina
- Cook in Color by Chef Asha Gomez
- Caribbean-Creole Bistro by Chef Nina Compton
- Late Nite Koreatown by Chef Deuki Hong
Occo is also intended to assist cooks in learning the fundamentals, stocking their pantries, and experimenting with novel flavor combinations. Cooks are also encouraged to make their own cards with a mix-and-match component to add variety to their culinary routine. For more ideas, see the pre-made cards below or follow @eatocco on Instagram.
- American Overachiever has eight unique spices that provide a special touch to your cookery.
- The Herb Garden is a collection of 16 dried herbs with a wide range of uses and seasons.
- The Chile Sampler is a collection of eight ground chile peppers from around the world that honors our shared passion for heat.
- The Pepper Sampler includes eight different types of ground pepper to help you broaden your salt’s social circle.
- The Cinnamon Sampler has four distinct cinnamons, allowing everyone to decide which is the finest.