To trim about half the cooking time off on the morning you want to make it, you can prepare the Smoky Balsamic Red Pepper Compote up to three days in advance (just keep it in the fridge until using, and FYI, you might want to make a double batch because it is also fabulous spread on sandwiches!)
Smoky Balsamic Red Pepper Compote
- 2 tbsp olive oil
- 1 medium red bell pepper, diced
- 1 medium yellow onion, diced
- 1 large clove garlic, crushed or grated
- 1/4 tsp crushed red pepper flakes
- 1/4 tsp smoked sweet paprika
- 1/4 tsp fine sea salt
- 1 tbsp good quality balsamic vinegar
- For the compote, heat the oil in a large skillet over medium heat. Add the bell pepper and onion and cook until softened and starting to caramelize in spots, about 10 to 12 minutes, stirring occasionally and turning the heat down as necessary so pan doesn’t get too dry and start to burn. Stir in the garlic, crushed red pepper flakes, paprika, and salt and cook 30 seconds, then add the vinegar and cook 30 seconds more. Remove from the heat.
English muffins
- 4 Cobblestone Bread Co. Wheat English Muffins, split in half
- 51/4 oz (150 g) Manchego cheese, grated (Fontina is also good here)
- 8 eggs, fried (or poached)
- fresh thyme leaves, for garnish (optional)
- Preheat oven to 375F.
- Spread 1 1/2 of the compote on each English muffin half and sprinkle the cheese on top. Place the English muffin halves on a baking sheet and bake until the cheese is melted, about 5 minutes.
- Meanwhile, fry or poach the eggs.
- To serve, place 1 egg on top of each English muffin half. Sprinkle a few fresh thyme leaves on top and serve immediately.
For the full post, visit An Edible Mosaic.
Compensation for this post was provided by Cobblestone Bread Co. via AOL Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Cobblestone Bread Co. or AOL.
