I have to confess, these Scrambled Egg Montaditos with Roasted Peppers & Goat Cheese are probably one of the best things I have ever tasted. They´re made with minimal and simple ingredients, yet the flavors are out of this world good. You can serve these montaditos for breakfast, brunch or even as a tapas appetizer.
Montaditos in Spain are the same thing as crostini in France or bruschetta in Italy. Basically, it´s an open-faced sandwich which you can top off with an array of flavors. In this case, with perfectly scrambled eggs, goat cheese and roasted red bell peppers.
To make these montaditos I used a crunchy baguette, which are very typical here in Spain. Since the bread is already super crunchy, there is no need to toast it. If you can´t get a hold of a crunchy baguette or your bread is a little soft, no worries. Just make sure you toast it first, so it can hold all the ingredients together and not fall apart.
The most important part to this recipe is to perfectly scramble your eggs. The secret is to always cook your eggs with a LOW heat when you are making scrambled eggs. You want to mix them slowy and make sure not to over-cook them. Usually they will be perfectly cooked at the 5 minute mark. You also want to season them with sea salt and black pepper at the end, this helps the eggs hold their shape when they are cooking.
Watch the Video Below on How to Make these Scrambled Egg Montaditos with Roasted Peppers & Goat Cheese
Scrambled Egg Montaditos with Roasted Peppers & Goat Cheese
- 1 baguette
- 6 organic eggs
- 3 jarred roasted red bell peppers
- 1 medallion goat cheese
- 1 tbsp extra virgin olive oil
- pinch sea salt
- pinch black pepper
- handful fresh chives
Cut 1 crunchy baguette into diagonal slices that are 2 cm / 1/2 inch thick, pat 3 roasted red bell peppers with some paper towles, then cut each roasted pepper into thin strips, crack 6 organic eggs into a large bowl and whisk the eggs together until well combined
To make the scrambled eggs heat a small nonstick fry pan with a LOW heat and add a generous tbsp of extra virgin olive oil, after 2 minutes add the egg mixture into the pan, start slowy mixing everything together, you want to go around the outer edge of the pan and then bring it all together into the middle, remember to cook your eggs in a LOW heat, otherwise they will break apart, after 5 minutes remove the pan from the heat and season the eggs with sea salt and black pepper (TIP: the eggs might be a little runny at this time, but they will continue to cook after you remove the pan from the heat)
To assemble each montadito add a spoonful of the scrambled eggs on top of each slice of bread (this recipes makes 10), then sprinkle some goat cheese on top of the eggs, add a couple strips of the roasted peppers on top and sprinkle each montadito with some freshly chopped chives, enjoy!
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