For years, my breakfast routine consisted of two items: coffee and oatmeal. I ate oatmeal nearly every day and after time, I became bored. I like routine but I also crave a bit of change. I found my cravings tended towards savory. And so, toast became my norm. This romesco toast is about as close to an avocado toast recipe as I’ll get on the site (which is to say, not super close). I’m obsessed with romesco sauce and I don’t use the word obsessed lightly. The perfect balance of smoked paprika, vinegar, nuts, and roasted red pepper has me using romesco on everything.
This particular toast is a hybrid of a few things I make. It’s a bit open-face grilled cheese sandwich meets fried egg. Occasionally I’ll add greens but for the most part I make it as written. Add a cup of coffee and this is my ideal breakfast!
An easy breakfast toast featuring one romesco, one of my favorite spreads/sauces that uses roasted red peppers and smoked paprika.
- 1 tablespoon butter
- 2 slices crusty whole wheat bread
- [url] 1/4 cup romesco sauce∞https://naturallyella.com/fried-cauliflower-romesco-sauce/[/url]
- 1 small shallot, thinly sliced
- 2 ounces mozzarella cheese, sliced
- 1 large avocado
- 2 eggs, cooked how you like
- Parsley, for serving
- Chili Flakes, for serving
- Heat the broiler on your oven with a rack about 6” away from the broiler.
- In an large, oven-safe skillet over medium-low heat, add the butter. Place the pieces of bread in the skillet and toast, flipping occasionally, until lightly browning. Remove from heat.
- Spread romesco sauce over each piece of toast then layer with sliced shallots and mozzarella cheese. Place the skillet under the broiler and cook until cheese has melted and is bubbly, 1 to 2 minutes. Keep a close eye on the toast as this may go quickly- it’s easy to burn!
- Remove from oven and top each romesco toast with sliced avocado and fried egg. Sprinkle with parsley and chili flakes if desired.
Tips & Tricks: The romesco sauce can be made ahead of time, making quick work of this sandwich. Also, I’ve been known to toast the bread in the toaster instead of the skillet but I love the use of the butter/skillet.
Nutrition: see the information.
- Calories: 605
- Sugar: 5.5
- Sodium: 420
- Fat: 47
- Carbohydrates: 31.6
- Fiber: 12
- Protein: 20
- Cholesterol: 200
It’s hard to screw up toast, outside of burning it. The romesco provides a solid base for many additions in the form of vegetables, legumes, and different types of cheese. Be loose with this one- some of the best breakfast ideas I’ve had have stemmed from this recipe!
Garlicky Greens: Bulk up this toast and add a layer of garlicky greens under the melted cheese. I love adding kale or chard to this toast.
Spice: I like to occasionally kick up the spice level on the romesco. You can do this by adding the an extra pinch or two of cayenne.
Legumes: I like fry chickpeas with a bit of olive oil and garlic then slightly mashed them. This makes a perfect layer on top of the romesco. You could also make a hummus and add in a few spoonfuls of the romesco!
I’ve already spent a good chunk of this recipe chatting up my love of romesco sauce but I’ll do it again. It’s easy to make, full of flavor, and the perfect companion for veg-based meals. A few of my favorite: