Romesco Toast is an easy breakfast recipe that will quickly become your new go-to for a delicious brunch! Thick sourdough bread slices topped with flavorful, fresh romesco sauce and perfectly jammy eggs is the perfect combination.
What’s better than an easy vegetarian breakfast? Maybe one that’s made with 3 ingredients? Or maybe one that has an over-the-top flavor? How about one with perfectly jammy eggs? Thick sourdough toast?
Or really, how about one with all that and more?
Romesco Toast with Jammy Eggs takes those three simple ingredients and turns them into brunch magic and it’s easy as 1-2-3. So easy I feel a little basic sharing this ‘recipe’ with it. But it’s too good to be left to chance, so I knew I had to post it. Let’s get to it!
The Simple Ingredients
You only need a few simple ingredients to make this recipe, that is, banking on the fact that you already have romesco sauce in your fridge (and maybe extras in your freezer) because it’s a MUST HAVE on hand at all times.
Don’t have it made already? No worries, it’s super easy to make, too.
- Sourdough Bread – technically, you can use any kind of bread for your toast base. That being said, I find that slice of thick sourdough or artisan bread is best. The chewy crumb and thick crust in each slice hold ups well and makes the perfect base.
- Romesco Sauce – it’s a super flavor-packed, versatile sauce. Made with a blend of roasted red peppers, sun-dried tomatoes, parsley, garlic, and almonds, it’s bright, fresh, and will WOW you!
- Jammy Eggs – oh jammy eggs how I love you so, with your spreadable egg yolk center, perfectly set whites, and the texture and creaminess you bring to toast.
Let’s make Romesco Toast
This recipe is a beauty for many reasons, including how adaptable it is both with ingredients (more on that later) and serving size. Easily adjust up or down depending on how many hungry mouths you have to feed.
So, depending on the serving size your looking for…
First, toast the bread. Naturally, this would be the first step to the toast recipe. You can use a good ol’ fashion toaster, or toast it up in a skillet with a little butter.
Next, spread on the romesco sauce. I’m a huge fan of sauce, and recommend a healthy slather across the bread.
Then, the eggs. But we should talk about that for a quick second:
How to Make Jammy Eggs
Here’s how to make perfectly jammy eggs everytime:
- Bring a large saucepan with water (enough that it will cover the eggs) to a boil.
- Use a slotted spoon to gently lower the eggs, one by one, into the water.
- Set a timer for 6 1/2 minutes.
- While the eggs boil, prepare a large bowl with an ice bath. Which is a fancy way of saying fill it with ice and water.
- Remove the eggs after 6 1/2 minutes, transferring them immediately into the ice bath for at least 2-3 minutes.
- Gently pat the shell of the eggs on the counter and peel off the shell. This can be done under running water to help easily remove the shell.
Once the eggs are peeled, slice them in half and place them on top of the romesco toast. I recommend 1 1/2 to 2 eggs on each slice if you have a large sourdough loaf. Adjust as needed for your needs.
Once the egg halves are on top of the toast, take a fork and gently smash the eggs down to cover the coast.
Top with arugula or microgreens as desired and serve immediately.
You can absolutely mix and match more additions to this toast, which is the beauty of recipes like this. Here are a few favorites you can add on:
- A spread of cream cheese
- Creamy burrata or mozzarella
- Crispy bacon slices
- Lobster – for when you’re feeling really fancy
- Avocado – the new avocado toast coming right up!
Romesco Toast with Jammy Eggs
- 3 eggs
- 2 large sourdough bread slices
- 3-4 Tablespoon romesco sauce, divided
- Salt & Pepper
- Optional: arugula or microgreens for garnish
- Prepare the romesco sauce if you don’t already have it made.
- Eggs: Heat a large saucepan with water (enough to cover the eggs once they’re added) and bring to a boil. Gently lower the eggs into the boiling water using a slotted spoon and boil for 6 1/2 minutes. While the eggs are cooking, prepare an ice bath by filling a large bowl with ice and topping it off with water. Remove the eggs and place them directly in the ice bath for at least 2-3 minutes.
- Toast the slices of sourdough bread, then spread 1-2 tablespoons of romesco sauce on each slice.
- Peel the eggs and slice them in half. Place the egg slices on top of the toast, and use a fork to gently smash the eggs across the top of the slice.
- Top with arugula or microgreens, if desired, and serve immediately with freshly ground black pepper or red pepper flakes.
Disclaimer: The nutritional information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.