Spicy Open-Faced Egg Sandwiches

Spicy Open-Faced Egg Sandwiches
  • Cook Time
  • Prep Time
  • 4Servings


  • 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.