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5.0 from 15 votes

Get the Recipe Romesco Toast with Jammy Eggs

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 a winning combination.

Prep Time
5 mins
Cook Time
5 mins
Servings: 2 servings
Course: Breakfast
Cuisine: Spanish

Ingredients

  • 3 eggs
  • 2 large sourdough bread slices
  • 3-4 Tablespoon romesco sauce divided
  • salt & pepper
  • Optional: arugula or microgreens for garnish

Instructions

    Cup of Yum
  1. Prepare the romesco sauce if you don't already have it made.
  2. 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. 
  3. Toast the slices of sourdough bread, then spread 1-2 tablespoons of romesco sauce on each slice.
  4. 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.
  5. Top with arugula or microgreens, if desired, and serve immediately with freshly ground black pepper or red pepper flakes.

Notes

  • Serving Size: this recipe is written for 2 but is easily adjusted up or down depending on how many people you're serving and/or your preferences.