Instant Pot Soft-Boiled Egg and Roasted Red Pepper Sandwich

Name: Instant Pot Soft-Boiled Egg and Roasted Red Pepper Sandwich
Prep time: 12 min
Cook time: 8 min
Total time: 20 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 4 each (200 g) large eggs, cold, straight from the refrigerator; 1 cup (240 ml) water; ¼ cup (60 ml) mayonnaise; 1 clove (5 g) garlic clove, minced; ½ teaspoon (2½ ml) fresh lemon juice (optional); kosher salt, to taste; freshly ground black pepper, to taste; 4 slices ciabatta bread, lightly toasted (optional); ½ cup (120 ml) jarred roasted red peppers, drained and patted dry; 2 cups (50 g) fresh arugula, lightly packed and patted dry; ¼ cup (40 g) crumbled feta cheese, crumbled (optional); 1 tablespoon (15 ml) extra virgin olive oil (optional)

From the MyKitchenBank Kitchen

A bright Mediterranean breakfast sandwich featuring creamy Instant Pot soft-boiled eggs paired with sweet roasted red peppers, peppery fresh arugula, and a garlicky aioli on crusty ciabatta bread. With soft, jammy yolks and vibrant flavors, it's elegant enough for brunch but simple enough for a quick weekday morning.

Prep: 12 min
Cook: 8 min
Wait: 10 min
Total: 30 min
Makes: 2 sandwiches

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Steps

Before you start

Remove eggs from the refrigerator—cold eggs are easier to peel and less likely to crack on the hot trivet.
Prepare an ice bath by filling a large bowl with ice and cold water.
Read through the recipe to understand timing; most prep can happen while the Instant Pot cooks.

1
Start Instant Pot
- Add 1 cup (240 ml) water to the Instant Pot and place the trivet (metal rack) inside with legs up.
- Close the lid and set the vent to "Sealing." Press the high-pressure button.
- The pot will take 3–5 minutes to reach full pressure.
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Ready when: Float valve rises and locks in place
Tip: Use this waiting time to prepare the ice bath and make the garlic aioli.
2
Cook eggs under pressure
- Once the Instant Pot reaches full pressure, carefully open the lid (step back from steam).
- Place all 4 cold eggs directly on the trivet—they will not roll if set gently.
- Close the lid and set the vent to "Sealing" again.
- Set a timer for 4 minutes for very jammy, runny yolks, or 5 minutes for slightly firmer yolks.
- Do not open the pot during cooking.
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Ready when: Timer sounds; eggs are fully white on outside with runny golden yolk inside
Tip: Cold eggs are easier to peel and less likely to crack when set on the hot trivet surface.
3
Cool eggs in ice bath
- When the timer sounds, carefully switch the vent from "Sealing" to "Venting" (use a spoon if it's too hot to touch).
- Step back—hot steam will rush out.
- Once the float valve drops (30 seconds to 1 minute), open the lid.
- Using a spoon or tongs, transfer all 4 eggs immediately to the prepared ice bath.
- Let them soak for 5 minutes until completely cool to the touch.
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Ready when: Eggs are cool enough to handle comfortably with no warm spots remaining
Tip: The ice bath is non-negotiable—it prevents a gray ring around the yolk and makes peeling much simpler.
4
Mix garlic aioli
- In a small bowl, combine ¼ cup (60 ml) mayonnaise and 1 minced garlic clove.
- Stir until smooth and homogeneous.
- Add the ½ teaspoon (2.5 ml) fresh lemon juice if using for brightness.
- Season to taste with kosher salt and freshly ground black pepper.
- Set aside.
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Ready when: Mixture is smooth and well combined with no garlic streaks visible
Tip: Mix the garlic in just before assembly to keep its pungent, fresh flavor from fading.
5
Prep peppers and greens
- Drain the ½ cup (120 ml) jarred roasted red peppers well and pat them dry with paper towels to remove excess brine and moisture.
- Lightly pat the 2 cups (50 g) fresh arugula dry as well.
- Dry vegetables prevent a soggy, waterlogged sandwich.
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Ready when: Peppers and arugula are dry to the touch with no visible moisture
Tip: Don't skip drying—excess liquid from the peppers can turn the bread soggy within minutes.
6
Peel and slice eggs
- Once the eggs are completely cool, gently peel away the shell and membrane under cool running water—the water helps separate the shell from the white.
- Pat the peeled eggs dry with a paper towel.
- Slice each egg in half lengthwise so you have 2 clean halves per egg (8 halves total), or cut into thin crosswise slices if you prefer more pieces.
- The yolk should still be creamy and runny inside.
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Ready when: Eggs are peeled and dry; yolk is creamy golden and barely set in the center
Tip: Use a sharp, wet knife and gentle sawing motions to slice without breaking the delicate yolk. Peel under running water for cleaner, easier removal.
7
Toast bread lightly
- If desired, lightly toast the 4 slices of ciabatta bread in a toaster for 1–2 minutes until golden and crispy on the outside but still soft and pliable inside.
- Let cool for 1 minute.
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Ready when: Bread is light golden brown and still slightly warm and flexible
Tip: Toast lightly—you want a crispy exterior and tender interior, not brittle, burnt bread.
8
Assemble sandwiches
- Lay out all 4 slices of bread.
- Spread about 1 tablespoon (15 ml) of garlic aioli on each slice.
- On 2 slices (your bottoms), layer as follows: roughly half the arugula (about 1 cup / 25 g), half the roasted red peppers (about ¼ cup / 60 ml), then 2 egg halves (or 4 thin slices) per sandwich.
- Sprinkle each sandwich with 2 tablespoons (20 g) of crumbled feta cheese if using.
- Drizzle lightly with the extra virgin olive oil if desired.
- Top with the remaining arugula (about 1 cup / 25 g).
- Season the eggs lightly with kosher salt and freshly ground black pepper.
- Place the remaining bread slices on top (aioli-side down) and press gently.
- Cut diagonally if desired.
- Serve immediately.
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Ready when: Sandwiches are fully layered, balanced, and ready to eat
Tip: Layer the softer arugula on the outer layers so it doesn't get crushed. Keep the egg yolk toward the center for stability. Serve immediately while the bread is warm.

Good to know

Tips

The ice bath is crucial—it stops the cooking process, prevents a gray ring around the yolk, and makes peeling much easier than without it.
Pat all vegetables thoroughly dry before assembly; excess moisture from the peppers will make the bread soggy within minutes.
Use a sharp, wet knife when slicing eggs to keep the delicate yolk intact and prevent it from breaking apart.
Garlic added just before assembly stays fresher and more pungent than garlic added hours earlier, so mix the aioli last.

Make ahead

Soft-boiled eggs can be cooked up to 3 days ahead and stored in an airtight container in the refrigerator. The garlic aioli can be made 1–2 days ahead (add the garlic just before serving to keep it sharp and fresh).

Storage & reheating

Best enjoyed immediately while the bread is warm. Leftovers can be wrapped and stored in the refrigerator for 1 day, though the bread may soften. The components (eggs, peppers, arugula, aioli) keep separately in airtight containers for up to 2 days. Reheat the bread lightly before eating if desired.

Substitutions

jarred roasted red peppers → Roasted fresh red peppers. Halve 2 fresh red peppers, remove seeds, roast on parchment at 450°F (230°C) for 25–30 minutes until charred, then peel away the blackened skin.
mayonnaise → Labneh or Greek yogurt. Use labneh straight, or mix Greek yogurt with 1 teaspoon olive oil and minced garlic for a tangier, lighter spread with similar richness.
ciabatta bread → Focaccia, sourdough, or whole-grain bread. Any crusty Mediterranean bread works; adjust toasting time based on thickness.
crumbled feta cheese → Goat cheese or fresh mozzarella. Use crumbled goat cheese for tang, or fresh mozzarella for a milder, creamier alternative.