Cooking Club: Spicy Open-faced Egg Sandwiches

How is the weather where you are at? It is actually starting to feel more like fall here, well southern California's fall and so warm food dishes are always good. And speaking of warm food, how does a warm Pumpkin Cobbler sound? You have until tomorrow night to win one from Plentiful Pantries on my blog here.

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 bread

1 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.