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1
In a large Dutch oven, bring 4 inches of water to a simmer over medium heat.
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2
While the water is coming to a simmer, make the crostini.
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3
Cut out rounds from each slice of bread using a 3-inch round cookie cutter.
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4
Lightly toast the 8 rounds in a toaster and spread the goat cheese evenly on each.
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5
Once the water is simmering, crack and slide each of the 8 eggs into the water.
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6
Adjust the heat to keep the water at a simmer.
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7
Poach the eggs until the whites are completely set and the yolks still feel soft to the touch.
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8
Remove the eggs from the water with a slotted spoon and place on a paper towel to drain.
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9
To assemble, place 2 crostini on a plate and place a poached egg on each.
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10
Spoon 3 generous tablespoons of the Stewed Bell Peppers evenly over the tops of both eggs.
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11
Garnish with a sprig of thyme.
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12
1 large red bell pepper
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13
1 large orange bell pepper
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14
1 large yellow bell pepper
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15
2 tablespoons olive oil
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16
2 cloves garlic, thinly sliced
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17
Salt and pepper
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18
2 tablespoons fresh thyme leaves, minced
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19
2 cups chicken stock
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20
Dash red wine vinegar
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21
Cut each bell pepper in half through its stem and remove the core, seeds, and ribs.
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22
Thinly slice each pepper half into 1/8-inch thick slices.
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23
In a medium saucepan, heat the olive oil over medium-high heat.
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24
When the oil is hot, add the slivered garlic and cook until the edges begin to turn a golden brown.
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25
Add all the sliced peppers into the pan and stir.
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26
Season with salt and pepper.
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27
Lower the heat to medium and cook the pepper mixture for 10 minutes.
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28
Once the peppers are limp, add the thyme and chicken stock and simmer uncovered until most of the stock has evaporated and the pan is almost dry.
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29
Add 2 or 3 drops of red wine vinegar.
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30
Keep the stew warm on the side until ready to serve.
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31
Inactive Prep Time: none
