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Open-Faced Egg & Goat Cheese Sandwich

open-faced egg & goat cheese sandwich

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Open-Faced Egg & Goat Cheese Sandwich – made with rustic bread, goat cheese, fresh dill, eggs, salt, and pepper for a simple yet flavorful breakfast treat.

When I first stumbled across this recipe, it instantly brought back memories of weekend breakfasts at my favorite little café downtown. I used to indulge in their elaborate morning feasts—eggs cooked to perfection, buttery toast, and all the fixings. Realistically, though, those extravaganzas only happen when I have the luxury of sitting down, letting someone else do the work. On most mornings, I need something quick, easy, and slightly more exciting than oatmeal or cereal (sorry, trusty old oats!). This recipe is that perfect middle-ground—it’s comforting, satisfying, and feels indulgent without taking up half the morning. And the best part? I can make it on auto-pilot before my coffee even kicks in. Cheers to mornings made better with minimal effort!

Why You’ll Love This Open-Faced Egg & Goat Cheese Sandwich

This recipe strikes the perfect balance between simplicity and flavor. Here’s why it’s set to become your new breakfast (or brunch) favorite:
– **Quick & easy:** With only four main ingredients, this is ready in minutes and uses pantry staples.
– **Elevated yet approachable:** The creamy goat cheese, fresh dill, and gooey egg make it taste fancy, but you don’t need chef skills to pull this off.
– **Customizable:** Swap the herbs or bread to suit your taste—or even spice it up with a sprinkle of red chili flakes.
– **Perfect anytime:** While ideal for breakfast, this works just as well for a light lunch or post-work snack.

Ingredient Notes

Simple ingredients shine in this recipe! Here’s what you need and why it works.

  • Rustic bread: Choose a bread with nuts or seeds for extra texture and flavor, though any good-quality loaf will do. Thick slices work best to hold all the toppings.
  • Goat cheese: Its tangy, creamy flavor complements the egg perfectly. Leave it out at room temp for easy spreading.
  • Fresh dill: Adds a pop of herby brightness. Tarragon or chives work well as substitutes.
  • Egg: Cook it just how you like it—runny yolks work particularly well to soak into the bread.
  • Salt & black pepper: Simple, but essential for bringing out the best in every ingredient.

How To Make This Open-Faced Egg & Goat Cheese Sandwich

Making this sandwich is so straightforward, even your morning brain fog won’t stop you. Here’s how to do it:

  • Step 1: Toast a thick slice of rustic bread until golden and crisp.
  • Step 2: Generously spread softened goat cheese over the warm toast. Sprinkle with salt, freshly cracked black pepper, and torn dill leaves.
  • Step 3: Heat a nonstick skillet over medium-high heat. Add a small pat of butter and crack in your egg. Fry to your preferred doneness, seasoning with a touch of salt and pepper.
  • Step 4: Place the fried egg on top of the goat cheese-topped toast. Finish with extra dill if you’re feeling fancy. Enjoy immediately!

Storage Options

This open-faced sandwich is best enjoyed fresh when the bread is still toasty and the egg warm. However, if you need to prep ahead:
– **Fridge:** You can toast the bread and spread the goat cheese in advance. Wrap tightly in plastic wrap and store in the fridge for up to a day. Fry and add the egg fresh when serving.
– **Freezer:** Not recommended for this recipe, as the goat cheese and fried egg don’t freeze well.
– **Reheating tips:** If the bread and goat cheese have been refrigerated, pop the slice in the oven or toaster oven for a few minutes to bring them back to life.

Variations and Substitutions

This recipe is incredibly versatile—here are a few ways you can switch it up:

  • Herb swap: If you’re not a dill fan, use fresh chives, parsley, or basil for a different flavor profile.
  • Cheese upgrade: Try creamy ricotta, tangy cream cheese, or crumbled feta in place of goat cheese.
  • Add greens: Layer fresh arugula or spinach between the goat cheese and egg for added texture and a pop of color.
  • Sweet & savory: Drizzle with a touch of honey for a delightful mix of salty, tangy, and sweet flavors.

What to Serve with This Open-Faced Egg & Goat Cheese Sandwich

This sandwich is satisfying on its own, but if you’re creating a full brunch spread or want a little extra, try pairing it with:

  • Fresh fruit salad: Sweet, juicy fruits like melon, berries, or citrus balance out the savory elements of the sandwich.
  • Roasted breakfast potatoes: Crispy, herb-seasoned potatoes make the perfect hearty side.
  • Green smoothie: A refreshing veggie-packed drink adds a light, healthful touch.

FAQ

Q: Can I use a different type of bread?

A: Absolutely! While nutty, rustic bread adds nice texture, any sturdy bread like sourdough or multigrain will work great.

Q: How do I make it vegetarian-friendly?

A: It already is! But if you want to go lacto-vegetarian, use plant-based butter to fry the egg.

Q: Can I double or triple the recipe?

A: Yes! It’s easy to scale up. Just multiply the ingredients and fry multiple eggs in a larger pan. Perfect for feeding a small crowd.

Open-Faced Egg & Goat Cheese Sandwich

Prep Time 3 minutes
Cook Time 5 minutes
Total Time 8 minutes
Nutty bread, tangy goat cheese, fresh dill, and a perfectly cooked egg make breakfast feel special without fuss. A quick savory start to your day with just a handful of fresh ingredients.
1 sandwich

Ingredients

  • 1 slice rustic bread preferably with nuts, thickly sliced
  • 2 tbsp (30 g) goat cheese softened
  • 1 tbsp (2 g) fresh dill torn in small pieces, plus extra for serving
  • 1 egg
  • 1 tbsp (14 g) butter
  • kosher salt to taste
  • freshly ground black pepper to taste

Equipment

  • Nonstick Pan
  • Toaster

Instructions
 

  1. Toast a slice of bread. Spread generously with goat cheese, sprinkle with salt, pepper, and a good pinch of fresh dill.
  2. Heat a nonstick pan over medium-high heat. Add a tablespoon of butter and fry the egg to desired doneness, season with salt and pepper. Top the sandwich with the egg and more dill.

Notes

Dill can be swapped with tarragon or your favorite fresh herbs. For a richer meal, try adding smoked salmon beneath the egg.

Nutrition

Calories: 330kcal | Carbohydrates: 23g | Protein: 14g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 242mg | Sodium: 480mg | Potassium: 154mg | Fiber: 2g | Sugar: 2g | Vitamin A: 905IU | Vitamin C: 2mg | Calcium: 109mg | Iron: 2mg

If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!

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So glad you stopped by Kitchenette Blog. I’m a line cook who’s completely obsessed with food—making it, eating it, and yep… chatting way too much about it. This little blog is where I share my favorite recipes, kitchen wins (and the occasional flop), and all the cozy, delicious things that make life tastier. Pull up a chair, we’re gonna eat well around here!

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