Week 8, Recipe 1: Spicy Open-Faced Egg Sandwiches

I've been wanting to try out some interesting breakfast recipes so I did that this week with some yummy results. :)  This recipe courtesy of my favorite girl, Rachael Ray's mag (October 2007).
  • 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
Swap it
Use zucchini or onion in place of the chile.


  1. Position a rack in the top third of the oven and preheat to 400°. Spread one-quarter of the goat cheese on each slice of bread. Place on a baking sheet and bake until bubbly, 10 minutes.
  2. 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.

    Results: MMM!  I really liked these!  I of course halved the recipe served them with bacon.  I know it looks crazy with the eggs all of the place but scrambled eggs don't play nicely for food photography so deal with it!  Lol.