Parsley Pesto Crostini with Poached Eggs

Toast pine nuts in a dry frying pan. Rinse parsley, shake dry and pluck leaves from stems. Chop Gouda cheese into pieces. Purée pine nuts, parsley and cheese in a blender with olive oil. Season with salt and pepper to taste. Stir in capers. Bring 1/2 liter (approximately 17 ounces) of water to a boil. Add a splash of vinegar. Crack each egg into an individual cup. Slide eggs into the water. Poach 4 minutes. Rinse bell pepper, clean, remove seeds and ribs and cut into thin strips. Slice bread and toast. Plate bread slices and top with parsley pesto. Remove eggs from water with a slotted spoon. Place eggs on top of parsley pesto. Garnish with bell pepper strips and serve.