The Ultimate Breakfast Sandwich | A Dish Worth Getting Out of Bed For
As we all know, breakfast is the most important meal of the day. But sometimes, we get stuck in rut and either skip breakfast or just eat the same thing. Today, I present to you The Ultimate Breakfast Sandwich. Truly a breakfast dish to get excited about.
This Breakfast Sandwich is packed with so many great flavors, it´s easy to make and done in just 15 minutes. But the best part? It´s made with simpe ingredients and you can prep the sauce ahead of time and actually get this sandwich done in just 5 minutes.
The backbone of this sandwich is the romesco sauce. It´s what really takes this sandwich to the next-level in greatness. Made with just jarred roasted red bell pepers, tomato paste, hazelnuts, almonds, garlic, vinegar and olive oil.
TIPS & TRICKS to Make this Recipe: I used a baguette, but you can use any bread you like. However, if you use a bread that does not have a strong texture. Make sure to toast it, that way the sandwich does not fall apart when you add all the ingredients.
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Watch the Video Below on How to Make The Ultimate Breakfast Sandwich
The Ultimate Breakfast Sandwich
- 1 baguette
- 5 jarred roasted red bell peppers
- 1/4 cup tomato paste 56 grams
- 1 clove garlic
- 8 roasted hazelnuts
- 8 roasted almonds
- 1 tsp sherry vinegar 5 ml
- 1/2 cup extra virgin olive oil 120 ml
- 4 cage-free organic eggs
- 8 slices manchego cheese
- handful arugula
- pinch sea salt
- dash black pepper
To make the romesco sauce, add in 5 jarred roasted red bell peppers into a food processor, along with a 1/4 cup of tomato paste, 8 roasted hazelnuts, 8 roasted almonds, a clove of garlic, 1 tsp sherry vinegar, 1/4 cup extra virgin olive oil and season with sea salt & black pepper, run the food processor on a low speed for 2 to 3 minutes or until you end up with a creamy sauce, set aside
Heat a fry pan with a medium heat and add in 1/4 cup extra virgin oive oil, after 3 minutes add an egg into the pan and cook for 1 minute without moving, then using a spatula, splash the hot oil over the egg to cook the yolk, remove the egg from the pan and continue to fry the rest of the eggs in this method, then season the fried eggs with sea salt & black pepper
Cut 1 baguette into 4 inch pieces (10 cm), then cut each one in half lengthwise
Spread the reserved romesco sauce in the inside of the baguette slices, then add in a couple slices of thinly sliced Manchego cheese, top off with a fried egg and handful fresh arugula, enjoy!
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