This next recipe for this month is one that I submitted. Eric and I already made it this week-it is really quick and easy and really yummy! I did just make regular scrambled eggs for my kid though. The picture is from Rachel and shown with zucchini.
Spicy Open-faced Egg Sandwiches
from Rachel Ray Magazine
4 servings (just fed Eric and I)
Prep 10 mins
Cook time 10 mims
4 oz. Fresh goat cheese
4 large slices crusty Italian bread1 T. Butter
1 large poblano chile, seeded and chopped (can use zucchini or onion instead)
6 large eggs beaten
1/2 t. Salt
1/4 t. Pepper
1. Position a rack in the top third of the oven and preheat to 400 degrees. Spread 1/4 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 scrambled eggs.