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Poached Eggs with Goat Cheese Crostini Topped with Stewed Sweet Bell Peppers Recipe

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Poached Eggs with Goat Cheese Crostini Topped with Stewed Sweet Bell Peppers
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Ingredients
5
Count
Nutrition
629
Calories
Total time
40
Minutes
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Ingredients:

Directions:

  1. In a large Dutch oven, bring 4 inches of water to a simmer over medium heat. While the water is coming to a simmer, make the crostini. Cut out rounds from each slice of bread using a 3-inch round cookie cutter. Lightly toast the 8 rounds in a toaster and spread the goat cheese evenly on each. Once the water is simmering, crack and slide each of the 8 eggs into the water. Adjust the heat to keep the water at a simmer. Poach the eggs until the whites are completely set and the yolks still feel soft to the touch. Remove the eggs from the water with a slotted spoon and place on a paper towel to drain.
  2. To assemble, place 2 crostini on a plate and place a poached egg on each. Spoon 3 generous tablespoons of the Stewed Bell Peppers evenly over the tops of both eggs. Garnish with a sprig of thyme.
  3. Stewed Bell Peppers:
  4. 1 large red bell pepper
  5. 1 large orange bell pepper
  6. 1 large yellow bell pepper
  7. 2 tablespoons olive oil
  8. 2 cloves garlic, thinly sliced
  9. Salt and pepper
  10. 2 tablespoons fresh thyme leaves, minced
  11. 2 cups chicken stock
  12. Dash red wine vinegar
  13. Cut each bell pepper in half through its stem and remove the core, seeds, and ribs. Thinly slice each pepper half into 1/8-inch thick slices.
  14. In a medium saucepan, heat the olive oil over medium-high heat. When the oil is hot, add the slivered garlic and cook until the edges begin to turn a golden brown. Add all the sliced peppers into the pan and stir. Season with salt and pepper. Lower the heat to medium and cook the pepper mixture for 10 minutes. 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. Add 2 or 3 drops of red wine vinegar. Keep the stew warm on the side until ready to serve.
  15. Yield: 1 to 2 cups
  16. Prep Time: 10 minutes
  17. Cook Time: 20 minutes
  18. Inactive Prep Time: none
  19. Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 629.44 Kcal (2635 kJ)
Calories from fat 198.06 Kcal
% Daily Value*
Total Fat 22.01g 34%
Cholesterol 358.41mg 119%
Sodium 883.93mg 37%
Potassium 299.48mg 6%
Total Carbs 73.15g 24%
Sugars 4.43g 18%
Dietary Fiber 2.56g 10%
Protein 35.97g 72%
Iron 7.5mg 42%
Calcium 370.3mg 37%
Amount Per 100 g
Calories 256.31 Kcal (1073 kJ)
Calories from fat 80.65 Kcal
% Daily Value*
Total Fat 8.96g 34%
Cholesterol 145.95mg 119%
Sodium 359.94mg 37%
Potassium 121.95mg 6%
Total Carbs 29.79g 24%
Sugars 1.8g 18%
Dietary Fiber 1.04g 10%
Protein 14.65g 72%
Iron 3mg 42%
Calcium 150.8mg 37%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 13.9
    Points
  • 17
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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