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
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
- Toast a slice of bread. Spread generously with goat cheese, sprinkle with salt, pepper, and a good pinch of fresh dill.
- 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.
