Cheesy English Muffins with Smoky Balsamic Red Pepper Compote and Fried Eggs
Prep time: 
Cook time: 
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Yield: 4 servings
Impress your brunch guests with this beautiful, easy to make egg dish!
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
  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.
Recipe by An Edible Mosaic™ at