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!

Yield: 4
Cost per Serving: $1.80
Recipe from All You

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Recipe Time

Prep Time:
Bake: 23 Minutes

Nutritional Information

Amount per serving
  • Calories: 435
  • Fat: 27g
  • Saturated fat: 15g
  • Cholesterol: 277mg
  • Fiber: 2g
  • Protein: 20g
  • Carbohydrate: 28g
  • Sodium: 851mg


  • 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


  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.
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