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.
