This sophisticated open-faced sandwich elevates simple scrambled eggs with colorful roasted vegetables on artisanal bread. It's a nutritious and satisfying breakfast that feels restaurant-worthy but comes together easily at home.
Recipe Details
Ingredients
- 4 thick slices sourdough or multigrain bread, about 2cm (3/4 inch) thick
- 200g cherry tomatoes, halved
- 1 large red bell pepper, diced
- 1 medium zucchini, diced
- 1/2 medium red onion, thinly sliced
- 45ml extra-virgin olive oil, divided
- 5ml fresh thyme leaves
- 5ml salt, divided
- 2ml freshly ground black pepper, divided
- 8 large large eggs
- 30g unsalted butter
- 60g cream cheese, softened
- 15ml fresh chives, chopped
- 15ml fresh parsley, chopped
- 60g soft goat cheese, crumbled (optional)
Instructions
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Preheat your oven to 200°C (400°F). Toss 200g cherry tomatoes, 1 large red bell pepper, 1 medium zucchini, and 1/2 medium red onion with 30ml (2 tablespoons) of 45ml extra-virgin olive oil, 5ml fresh thyme leaves, half the 5ml salt, and half the 2ml freshly ground black pepper.
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Spread vegetables on a large baking sheet in a single layer. Roast for 20-25 minutes until tender and lightly caramelized, stirring once halfway through.
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While vegetables roast, toast 4 thick slices sourdough or multigrain bread slices until golden brown and crispy. Brush lightly with remaining 45ml extra-virgin olive oil and keep warm.
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In a large bowl, whisk 8 large large eggs with remaining 5ml salt and 2ml freshly ground black pepper. Heat 30g unsalted butter in a large non-stick skillet over medium-low heat.
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Pour eggs into the skillet and let sit for 30 seconds, then begin stirring gently with a rubber spatula, pushing eggs from edges toward center. Continue cooking slowly, stirring occasionally, for 3-4 minutes until eggs are just set but still creamy.
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Remove from heat and immediately stir in 60g cream cheese until melted and incorporated. The residual heat will finish cooking the eggs perfectly.
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Spread each piece of toasted bread with a thin layer of the roasted vegetables, then top generously with the creamy scrambled eggs.
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Garnish with 15ml fresh chives, 15ml fresh parsley, and crumbled 60g soft goat cheese if using. Serve immediately while everything is warm.
Tips
Vegetable Prep: Cut vegetables to similar sizes for even cooking. Don't overcrowd the pan or they'll steam instead of roast.
Perfect Scrambled Eggs: Low heat and patience are key. Constantly stirring creates small, creamy curds while letting them sit creates larger, fluffier pieces.
Bread Choice: Use day-old artisanal bread for the best texture. Fresh bread can become soggy under the toppings.
Make-Ahead Vegetables: Roasted vegetables can be prepared up to 2 days in advance and reheated gently before serving.
Seasonal Variations: Try asparagus and mushrooms in spring, or roasted butternut squash and Brussels sprouts in fall.
Protein Boost: Add crumbled bacon, smoked salmon, or avocado slices for extra richness and protein.