Lunch: Open-Face Egg and Brie Sandwiches

This egg-cellent dish from All You Reader Abby Quish is perfect any time of day and can be made in minutes!

Ingredients

3 tablespoons unsalted butter
2 small onions, halved and sliced
1 red bell pepper, seeded and sliced
Salt and pepper
4 1/2-inch-thick slices sourdough bread
6 ounces Brie, sliced 1/4-inch thick
4 large eggs

Instructions

Place an oven rack 6 inches from heat source and preheat broiler to high. Warm 2 Tbsp. butter in a medium skillet over medium heat. Add onions and bell pepper; season with salt and pepper. Cook, stirring occasionally, until veggies are tender and golden, about 12 minutes.
Place bread slices on a baking sheet and lightly toast under broiler for 1 1/2 minutes per side, checking frequently to avoid burning. Remove toast from oven, and place 1/4 of Brie slices on each piece. Broil until cheese is warm and has softened, 3 to 4 minutes. Remove each piece to a plate; divide onion-pepper mixture evenly among servings.
Melt remaining 1 Tbsp. butter in a large nonstick skillet over medium-high heat. Crack eggs into skillet and cook until whites are set but yolks are still runny, 2 to 3 minutes. Carefully place a fried egg on top of each piece of toast. Sprinkle with salt and pepper and serve immediately.

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