Ingredients

• 8 (1/4 -inch) thick slices crusty sourdough bread
• 1/2 cup fresh goat cheese
• 8 eggs
• Stewed Bell Peppers, recipe follows
• 4 sprigs fresh thyme, for garnish

Directions

Stewed Bell Peppers:

1 large red bell pepper

1 large orange bell pepper

1 large yellow bell pepper

2 tablespoons olive oil

2 cloves garlic, thinly sliced

Salt and pepper

2 tablespoons fresh thyme leaves, minced

2 cups chicken stock

Dash red wine vinegar

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.

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.

Yield: 1 to 2 cups

Prep Time: 10 minutes

Cook Time: 20 minutes

Inactive Prep Time: none