- Cook Time
- Prep Time
- 4 ounces fresh goat cheese
- 4 large slices crusty Italian bread
- 1 tablespoon butter
- 1 large poblano chile, seeded and chopped
- 6 large eggs, beaten
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Position a rack in the top third of the oven and preheat to 400 degrees . Spread one-quarter of the goat cheese on each slice of bread. Place on a baking sheet and bake until bubbly, 10 minutes.
Meanwhile, in a large nonstick skillet, melt the butter over medium heat. Add the poblano and cook, stirring occasionally, until softened, about 3 minutes. Add the eggs, salt and pepper and cook over medium heat, stirring until the eggs are scrambled, about 3 minutes. Remove from the heat. Top each toast with the scrambled eggs.