Egg Shop Pepper Boy

Our last time to New York City as a family was in 2021. We had these Egg Shop Pepper Boy sandwiches on our last day there for breakfast. I instantly fell in love with the Egg Shop! The then location on Elizabeth Street is no longer but they do have other locations throughout the city. It was super small, we had to wait in line, but it was well worth the wait. They had the cutest salt and pepper shakers in the shape of eggs that you could also buy. They also had a cookbook for sale and you know yours truly had to get her hands on a copy. Almost five years since our family trip I have decided to make these pepper boys and they did not dissapoint. You can make the aioli sauce, chop the green peppers and shred the Gruyere cheese in advance to save yourself some time. I hope you enjoy these and much as my family and I do.

Egg Shop Pepper Boy

Ingredients

Caramelized Onion Aioli

• 1 Tbsp butter
• 1 medium-size (11-ounce) yellow onion, thinly sliced (about 2 cups)
• 1/4 teaspoon pure cane sugar
• 1 medium garlic clove, grated
• 1/4 cup mayonnaise
• 2 teaspoons fresh lemon juice
• 1/4 teaspoon kosher salt
• 1/4 teaspoon ground black pepper

Sandwiches

• 8 thick-cut pepper bacon slices (about 12 ounces)
• 1 pack 10 mini brioche sandwich buns, split
• 2 tablespoons unsalted butter
• 1 small (6-ounce) green bell pepper, finely diced (about 3/4 cup)
• 9 large large eggs, beaten
• 4 ounces Gruyère cheese, shredded (about 1 cup)
• 3/4 teaspoon flaky sea salt, plus more for sprinkling
• 1/4 teaspoon cracked black pepper, plus more for sprinkling

Prepare

Make the caramelized onion aioli:

1. Heat 1 Tbsp butter in a large nonstick skillet over medium-low. Add onion and sugar to skillet; cook, stirring occasionally, until onion is golden brown and softened, about 25 minutes.
2. Stir in garlic; cook, stirring constantly, until mixture is fragrant and flavors meld, about 2 minutes.
3. Remove from heat; spread onion mixture in an even layer on a large heatproof plate. Refrigerate, uncovered, until cool, about 15 minutes.
4. Place caramelized onions, mayonnaise, lemon juice, kosher salt, and ground pepper in a small food processor and process until smooth.

Make the sandwiches:

1. Arrange bacon sliced on a parchment lined baking sheet and bake at 350 degrees Fahrenheit for 16 minutes or until crispy.
2. Add butter to skillet, and heat over medium until melted. Add bell pepper; cook, stirring occasionally, until softened but still bright green, about 2 minutes.
3. Add eggs; cook, stirring often, until half of egg mixture consists of small curds, about 2 minutes. Stir in cheese; cook, stirring often, until all eggs form small, soft curds and cheese is fully incorporated, 1 minute to 1 minute and 30 seconds. Sprinkle with flaky salt and cracked pepper. Remove from heat.
4. Working in 2 batches, toast brioche buns, cut side down, in 1 tsp butter in skillet over medium until golden brown, about 1 minute per batch. Transfer buns to a large plate, and set aside.
5. Spread 1 tablespoon caramelized onion aioli on each bun half. Top bottom bun halves evenly with egg mixture. Break bacon slices in half, and place 4 pieces on each egg pile. Top with remaining bun halves. Sprinkle tops of buns with flaky salt and cracked pepper. Serve immediately.