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    Home » Type » Breakfast » Eggs

    Cheesy English Muffins with Smoky Balsamic Red Pepper Compote and Fried Eggs

    Published: May 18, 2015 · Modified: Jan 23, 2022 by Faith · This post may contain affiliate links · 15 Comments

    Cheesy English Muffins with Smoky Balsamic Red Pepper Compote and Fried Eggs 1

    Have I ever mentioned that I went through a random egg-averse phase in college? Yup, it’s true. I went four years without eating so much as a single egg on its own.

    I think it was the sight/smell of eggs at the cafeteria on campus that turned me off to them because I went back to my previous egg-loving ways just about right after graduation.

    Cheesy English Muffins with Smoky Balsamic Red Pepper Compote and Fried Eggs 2

    And I think almost every day since then I’ve been making up for my lack of eggs during that time. These days I’m game for eggs any meal of the day, any day of the week.

    Let’s talk brunch for a quick minute. One of the best things about a breakfast/lunch mélange is that it can easily go sweet or savory. Or better yet, you can subtly do both sweet and savory with a combo of naturally sweet veggies and savory spices. Top it with a sprinkle of cheese and runny egg yolk, and I can’t think of a better way to celebrate brunch, especially when you add Cobblestone Bread Co. Wheat English Muffins.

    English Muffins

    My Cheesy English Muffins with Smoky Balsamic Red Pepper Compote and Fried Eggs is definitely special enough to serve for an occasion that deserves something special, but the fact that it’s ridiculously easy to make will be our little secret. And 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!).

    Cheesy English Muffins with Smoky Balsamic Red Pepper Compote and Fried Eggs 3Runny Yolk

    That’s what happens when you use great-quality ingredients; an impressive meal becomes incredibly easy to put together!

    Share with us…what’s your favorite (impressive, but easy!) brunch dish?

    For more inspiration, check out 22 Ways to Make Breakfast Exciting Again on Kitchen Daily!

    Cheesy English Muffins with Smoky Balsamic Red Pepper Compote and Fried Eggs 5

    Print
    Cheesy English Muffins with Smoky Balsamic Red Pepper Compote and Fried Eggs
    Prep time:  10 mins
    Cook time:  30 mins
    Total time:  40 mins
    Yield: 4 servings
     
    Impress your brunch guests with this beautiful, easy to make egg dish!
    Ingredients
    Smoky Balsamic Red Pepper Compote:
    • 2 tablespoon olive oil
    • 1 medium red bell pepper, diced
    • 1 medium yellow onion, diced
    • 1 large clove garlic, crushed or grated
    • ¼ teaspoon crushed red pepper flakes
    • ¼ teaspoon smoked sweet paprika
    • ¼ teaspoon fine sea salt
    • 1 tablespoon good-quality balsamic vinegar
    Other:
    • 4 Cobblestone Bread Co. Wheat English Muffins, split in half
    • 5.28 oz (150 g) Manchego cheese, grated (Fontina is also good here)
    • 8 eggs, fried (or poached)
    • Fresh thyme leaves, for garnish (optional)
    Instructions
    1. Preheat oven to 375F.
    2. 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 the 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.
    3. Spread 1½ tablespoons 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.
    4. Meanwhile, fry or poach the eggs.
    5. To serve, place 1 egg on top of each English muffin half. Sprinkle a few fresh thyme leaves on top and serve immediately.
    3.3.3070

    Disclosure: I received the Cobblestone Bread Co. product that I used in this recipe for free, and I also received compensation for this post from Cobblestone Bread Co. via AOL Media. I am happy for the opportunity to share brands that I believe in with my readers, and I hope you enjoy my recipe. As always, opinions stated are my own and are not indicative of the opinions or positions of Cobblestone Bread Co. or AOL.

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    Reader Interactions

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      Recipe Rating




      Rate this recipe:  

    1. kelly says

      June 05, 2015 at 6:04 pm

      you have mastered capturing the runny yolk! I can't wait to try this recipe soon!

      Reply
    2. Joanne says

      May 24, 2015 at 10:13 am

      I can't imagine not loving eggs...we eat them for a meal at least a few times a week and I am OBSESSED. Love the sound of these egg-topped english muffins with the pepper compote. So many of my favorite things in every bite!

      Reply
    3. Marissa | Pinch and Swirl says

      May 19, 2015 at 3:36 pm

      Egg averse? Wow! Well, I'm glad you came around to liking them because I would have missed out on these beauties otherwise. :) So delicious, Faith!

      Reply
    4. Vicki Bensinger says

      May 18, 2015 at 7:07 pm

      This looks fantastic and your photos are stunning. What a nice play on breakfast that's out of the box!

      Reply
    5. Joanie @ ZagLeft says

      May 18, 2015 at 5:26 pm

      What a wonderful breakfast or even dinner. I could eat eggs at any meal and that compote compliments them perfectly.

      Reply
    6. Chrisy @ Homemade Hooplah says

      May 18, 2015 at 3:28 pm

      These look delicious! I'm such a sucker for any style of over easy egg, and I love the flavor combination here. Also, your photography is amazing!

      Reply
    7. Rosa says

      May 18, 2015 at 9:42 am

      Fabulous flavours and wonderful recipe!

      Cheers,

      Rosa

      Reply
    8. Julia says

      May 18, 2015 at 9:40 am

      What a great compote! I bet that really adds some great flavor. Beautiful photos too! :)

      Reply
    9. Kaitie @ Fuchsia Freezer says

      May 18, 2015 at 8:43 am

      These look fantastic! I love the mix of flavours plus these would be awesome for a brunch since you can single serve each and have them already prepared!! Love it!

      Reply
    10. Brandy M says

      May 18, 2015 at 8:25 am

      Can I hire you to cook my meals? This looks out of this world delicious! Everything in this recipe I LOVE!! I am trying this one out this weekend!

      Reply
    11. Toni | BoulderLocavore says

      May 18, 2015 at 8:22 am

      Your link on making breakfast more exciting? This post does that and more! I love, love, love this breakfast Faith! Those English Muffins look so inviting. The perfect texture, so much I can almost taste them. I do think breakfast can get ho hum and these beauties take care of that in spades.

      Reply

    Trackbacks

    1. Low Carb Broccoli Cheddar Egg Muffins - The Keto Queens says:
      July 14, 2019 at 6:48 am

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    2. Mother's Day Brunch Ideas - Kymmie, Blogger By Chance says:
      June 15, 2016 at 6:25 am

      […] English Muffins with Fried Eggs and Red Pepper Compote from An Edible Mosaic […]

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    3. Brunch Recipes to Make This Weekend - Yellow Bliss Road says:
      March 1, 2016 at 7:00 am

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    Hi, I'm Faith!

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