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The Ultimate Breakfast Sandwich

Course Breakfast
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 10 minutes
Servings 4
Calories 763 kcal
Author Albert Bevia @ Spain on a Fork


  • 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


  1. 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

  2. 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

  3. Cut 1 baguette into 4 inch pieces (10 cm), then cut each one in half lengthwise

  4. 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!

Nutrition Facts
The Ultimate Breakfast Sandwich
Amount Per Serving
Calories 763 Calories from Fat 504
% Daily Value*
Fat 56g86%
Saturated Fat 20g125%
Trans Fat 1g
Polyunsaturated Fat 5g
Monounsaturated Fat 24g
Cholesterol 224mg75%
Sodium 1549mg67%
Potassium 400mg11%
Carbohydrates 38g13%
Fiber 3g13%
Sugar 3g3%
Protein 27g54%
Vitamin A 1036IU21%
Vitamin C 26mg32%
Calcium 708mg71%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.