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Open-Face Egg and Brie Sandwiches

Prep time 10 mins
Bake time 23 mins
Yield 4
This egg-cellent dish from All You Reader Abby Quish is perfect any time of day and can be made in minutes!


  • 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 ¼-inch thick
  • 4 large eggs

Nutrition Information

  • calories 435
  • fat 27 g
  • satfat 15 g
  • cholesterol 277 mg
  • fiber 2 g
  • protein 20 g
  • carbohydrate 28 g
  • sodium 851 mg

How to Make It

  1. 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.

  2. Place bread slices on a baking sheet and lightly toast under broiler for 1½ 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.

  3. 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.