Romesco Toast with Fried Eggs
Active Time: 30 minutes / Cook Time: 6-8 minutes / Total Time: 30 minutes
Makes 2 servings
Nutrition Corner: Vinegar
Vinegars have been shown to offer several different health benefits including blood sugar support. Specifically, consuming vinegar decreases glucose in the blood by preventing the complete digestion of complex carbohydrates, slowing stomach emptying, and increasing the uptake of glucose in cells. Healthy blood sugar levels in turn can facilitate weight loss and support energy throughout the day. In recipes, vinegar fills the spot of an acid. A truly balanced recipe will contain a form of salt, sugar, and acid.
- For the Romesco sauce:*
- ½ cup slivered or raw almonds, toasted**
- 1 roasted red bell pepper
- 1 garlic clove
- ¼ cup tomato sauce
- 2 tablespoons flat-leaf parsley
- 2 tablespoons sherry vinegar OR apple cider vinegar
- ¾ teaspoon smoked paprika
- ¼ teaspoon fine sea salt
- pinch cayenne pepper
- ¼ cup extra virgin olive oil
- To assemble:
- 4 slices almond flour bread (if you did not make this on the Prep day, see recipe under the Other tab)
- 1 avocado, halved, pitted, and sliced
- 2 eggs
- 4 teaspoons ghee
- pinch each fine sea salt and ground black pepper
- Combine all of the ingredients except the olive oil in a blender or food processor and process until mostly smooth. Remove the center of the lid and with the blender/processor running, stream in the olive oil. Let the machine run until the mixture is smooth and fully combined (it shouldn’t take more than 30 seconds).
- Using 2 teaspoons ghee, spread a very thin layer on one side of each piece of bread.
- Heat a large skillet over medium heat. Add the bread butter-side down and cook until golden. Place two pieces of bread close together on each of two plates and spread 1 tablespoon, or more, to taste, of Romesco sauce on each piece of bread.
- Layer avocado slices evenly on the bread slices.
- Heat remaining two teaspoons ghee in the skillet used to toast the bread. Gently crack the eggs in and sprinkle evenly with a pinch each salt and pepper. Cook 1-2 minutes, or until bottoms are set. Carefully flip and cook another 1-2 minutes, or until desired doneness.
- Top each plate of Romesco toasts with an egg, and serve.
*Any leftover sauce can be frozen for future use. It’s also a delicious dip for crunchy celery and carrot sticks.
**To toast nuts and seeds, place them in a dry skillet over medium-low heat and cook, stirring often, until they begin to turn golden and give off a nutty smell. Watch them carefully: nuts go from toasted to charcoal in no time flat!