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
1/4 cup romesco sauce
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.
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