Recipes Lunch Sandwiches & Wraps Egg Sandwiches Pepper Boy Breakfast Sandwiches 3.0 (1) 1 Review This take on the Denver omelet, transformed into a sandwich, piles scrambled eggs, pepper bacon, and caramelized onion aioli on a brioche bun. By Egg Shop, New York City Updated on July 29, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Save Rate PRINT Share Close Photo: Victor Protasio / Food Styling by Maggie Ruggiero / Prop Styling by Christine Keely Active Time: 1 hr Total Time: 1 hr 15 mins Servings: 4 servings Jump to recipe The Pepper Boy Sandwich is an ode to the Denver omelet, says Sarah Schneider, owner of Egg Shop in NYC, who transformed the diner staple into a hearty breakfast sandwich. The Pepper Boy piles fluffy scrambled eggs with Gruyére cheese, green bell pepper, caramelized onion aioli, and pepper bacon on a toasted brioche bun. “The onion became the onion aioli because every good sandwich needs a sauce,” Schneider says. “We replaced the ham with crispy pepper bacon, but kept the bell pepper, and voilà!” Frequently asked questions What is in a Denver omelet? A diner-style favorite with ham, onion, and green bell pepper, the Denver omelet, dating back to the early 1900s, was originally served between bread as a portable sandwich. The salty ham and pungent green bell pepper was meant to mask the flavor of stale eggs. Notes from the Food & Wine Test Kitchen Adding a bit of sugar to skillet when caramelizing onions helps them brown faster and enhances their naturally sweet flavor. If the onion slices begin to stick to skillet and burn while cooking, stir in water, 1 teaspoon at a time, to release them from the skillet. Use extra caramelized onion aioli on burgers or fish sandwiches or as a dip with potato chips. Cook Mode (Keep screen awake) Ingredients Caramelized Onion Aioli 2 teaspoons olive oil 1 medium-size (11-ounce) yellow onion, thinly sliced (about 2 cups) 1/4 teaspoon pure cane sugar 1 to 3 teaspoons water (if needed) 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) 4 brioche sandwich buns, split 2 tablespoons unsalted butter 1 small (6-ounce) green bell pepper, finely chopped (about 3/4 cup) 10 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 Directions Make the caramelized onion aioli: Heat oil 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. If onion slices stick to skillet and are beginning to burn, stir in water, 1 teaspoon at a time, to release onion slices from skillet. Stir in garlic; cook, stirring constantly, until mixture is fragrant and flavors meld, about 2 minutes. Remove from heat; spread onion mixture in an even layer on a large heatproof plate. Refrigerate, uncovered, until cool, about 15 minutes. Roughly chop onion slices. Stir together onion, mayonnaise, lemon juice, kosher salt, and ground pepper in a small bowl until well combined. Set aside. Make the sandwiches: Arrange bacon slices in a single layer in a large nonstick skillet. Cook over medium, turning occasionally, until crisp and rendered, about 10 minutes. Transfer bacon to a paper towel–lined plate, reserving drippings in skillet. Working in 2 batches, toast brioche buns, cut side down, in drippings in skillet over medium until golden brown, about 1 minute per batch. Transfer buns to a large plate, and set aside. (Do not wipe skillet clean.) 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. 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. 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. To Make Ahead Aioli can be stored in an airtight container in refrigerator up to 3 days. Note Serve any leftover caramelized onion aioli on burgers or fish sandwiches or as a dip with potato chips. Rate It Print