Pepper and Egg Sandwiches at Burger Boss: 'Tis the Season

Ways to make this season of sacrifice more tolerable

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By David Hammond

Lent is a time for spiritually motivated self-denial. Throughout the centuries, however, people have developed ways to make this season of sacrifice more tolerable by developing delicious recipes characterized by their simplicity and their avoidance of meat (hey, we had our big chance to eat all the meat we wanted at carne-val).

The pepper and egg sandwich is a delicious way to get through the Lenten season. The preparation of the sandwich is super simple: griddle some sweet green peppers (I guess you could use red or orange peppers, but green seems the color of choice), scramble eggs and put it all on bread. Simple.

I've written before about pepper and egg sandwiches at Buona Beef, and they're also available at Johnnies Beef  and now Burger Boss.

Burger Boss goes slightly upscale by putting the pepper and egg on a brioche bun, a further step in the effort to make this brief period of disciplined dining a little more enjoyable. I suppose if you wanted to modify and perhaps further enhance with this traditional Italian-American dish, you could use poblano or some other Mexican chile.

Self-sacrifice can, no doubt, be tasty.




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David Hammond from Oak Park, Illinois  

Posted: March 8th, 2014 10:17 AM

Beef fat is, indeed, tasty. Years ago, many fast-food fries were cooked in beef tallow. Then many of those places succumbed to pressure to convert to vegetable oil, and I believe the fries became a touch less tasty after that. Traditional French steak frites get their wonderful crunch and flavor from beef fat, which though it should be eaten in moderation, is a powerful "ingredient." from Oak Park  

Posted: March 7th, 2014 4:18 PM

Years ago a certain beef establishment got a Catholic reprimand for using the same peppers that had been cooked in the beef. I wish no one had ever found out - I bet THAT was delish.

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