Poached Egg on Toast with Romesco Sauce
A super easy brunch and one of my absolute favourites. Who doesn’t adore a romesco sauce? If you haven’t tried it yet, it’s a good one to know! This recipe can be made in 5 minutes too.
Ingredients:
2 slices of sourdough (toasted)
2 free range eggs
3 roasted red peppers (from a jar and drained)
2 garlic cloves
1 tbsp red wine vinegar
1 tsp smoked paprika
60ml olive oil
50g raw whole almonds
½ tsp sea salt
2 handfuls of spinach
Pumpkin seeds
Method
To make your romesco sauce, simply pop your red peppers, garlic, red wine vinegar, paprika, olive oil, a dash of water, almonds and your sea salt and blend. If too thick you can always break it up with a dash more water.
Place your spinach into a colander and pour hot water over to blanch it.
Toast your sourdough and then layer your romesco sauce on the sourdough followed by your spinach.
Poach your egg. To do this, crack your egg into a little dish or bowl and bring your water to a simmer. Tip your egg in slowly and cook for 3.5 minutes and drain.
Place the egg on top of the spinach and sprinkle with some pumpkin seeds and enjoy.
