Romesco Toast with Arugula and Egg

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Looking for a delicious and easy breakfast that will make you forget about avocado toast? Try this romesco and manchego toast with fried egg, a hearty and flavorful dish that will start your day right. It’s a breakfast with a Spanish twist that you can make in just 15 minutes!
Quick & Easy

Avocado toast has become a go-to quick and easy breakfast for many, but sometimes you might want to switch things up and try something new. That’s why I created this romesco and manchego toast with fried egg, a mouthwatering dish that will satisfy your taste buds and your hunger. Romesco sauce is a traditional Catalan condiment that has a rich and complex flavor that goes well with almost anything. This sauce is vegan, gluten-free, and healthy, and you can make it in advance and store it in the fridge or freezer for later use.

To make the toast, I use como bread, a rustic Italian bread that has a soft crumb and a crunchy crust. I toast it until golden and crisp, and then I spread the romesco sauce over it. I top it with some arugula and sliced manchego cheese, a Spanish cheese that is made from sheep’s milk and has a nutty and tangy taste. Then, I add a fried egg on top. I like my egg with a runny yolk, but you can cook it to your preference.

This simple recipe is a filling and delicious breakfast that you can make in no time. It’s a breakfast with a Spanish twist that will make you feel like you are on a vacation. You can enjoy it with a cup of coffee, tea, or juice, and start your day with a smile!

Customizing This Dish

  • If you don’t have manchego cheese, you can use any other hard, sharp cheese that you like, gruyere or pecarino.
  • If you don’t like fried eggs, you can cook the eggs in any other way that you like, such as scrambled, poached, or boiled. You can also use tofu scramble or vegan eggs instead of eggs.
  • If you don’t like arugula, you can use any other tender salad greens that you like, such as spinach or a spring greens mix.
Romesco Toast with Arugula and Egg

Romesco Toast with Arugula and Egg

Prep Time:
5 min
Cook Time:
10 min
Total Time:
15 min
Equipment Needed
  • 4 large slices of crusty bread, such as sourdough, como, or Italian
  • 1/4 cup of fresh romesco sauce (get recipe here )
  • 4 slices of manchego cheese
  • 4 eggs
  • Salt and black pepper, to taste
  • 2 tablespoons of butter
  • 2 cups of baby arugula
  • 1 tablespoon of lemon juice
  • 1 teaspoon of olive oil
  1. In a large bowl, toss the arugula with the lemon juice and olive oil. Season with salt and pepper to taste. Set aside.
  2. Toast the bread in a toaster or in the oven until golden and crisp. Spread the romesco sauce evenly over the toast and lay the cheese on top. Set aside and keep warm.
  3. Heat a skillet over medium-high heat and melt the butter. Crack the eggs into the hot pan one at a time, leaving plenty of room between them. Cook the egg until the white is set and the yolk is done to your liking. Remove the pan from the heat and season the eggs with salt and pepper.
  4. To serve, divide arugula between the 4 bread slices and top each with some Manchego and a fried egg.
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