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:
Ingredients
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
Method
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.
Sandwiches
● 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!