English Muffin Egg Sandwiches Recipe With Manchego Cheese and Balsamic Red Pepper Compote

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English Muffin Egg Sandwiches Recipe With Manchego Cheese and Balsamic Red Pepper Compote

With sweet, tangy, and subtly smoky red bell pepper compote, nutty Manchego cheese, and eggs with runny yolks, these English muffin breakfast sandwiches work equally well for entertaining guests or freezing for easy breakfasts on the go.

Course Breakfast, Brunch

Cuisine American

Keyword English Muffin Egg and Cheese

Prep Time 10

Cook Time 30

Servings servings

Calories 489kcal

Author Faith Gorsky

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
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon smoked sweet paprika
1/4 teaspoon fine sea salt
1 tablespoon good-quality balsamic vinegar

Other:

4 English muffins split in half (I used whole wheat, but any kind will work)
5.3 ounces Manchego cheese shredded (or Fontina cheese)
8 eggs fried, poached, or soft-boiled
Fresh thyme leaves for garnish (optional)

US Customary - Metric

Instructions

Prep. Preheat the oven to 375F.
Make 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, using a wooden spoon to scrape up any brown bits on the bottom of the skillet. Remove from the heat.
Assemble and bake to melt the cheese. Spread 1 1/2 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.
Make the eggs. Meanwhile, fry, poach, or soft-boil the eggs. (TIP: Or scramble them if you don’t want runny yolks.)
Serve. Put 1 egg on top of each English muffin half. Sprinkle a few fresh thyme leaves on top and serve immediately.

Notes

Storage: For the compote, let it cool to room temperature and then store it covered in the fridge for up to 5 days. For the sandwiches, add the other (toasted) English muffin halves to the top of each open-faced sandwich; once cooled, wrap each sandwich individually and store it in the fridge for up to 5 days or in the freezer for up to 2 months.
Reheating: If you're using these breakfast sandwiches for meal prep, they reheat well from the fridge or directly from the freezer in the microwave, oven, or toaster oven. I give detailed instructions on reheating in my freezer friendly meal prep breakfast sandwiches recipe.

Nutrition