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The Ultimate Vegetarian Breakfast Sandwich

published about 1 hour ago

Credit: Photo: Joe Lingeman; Food Styling: Barrett Washburne

You know those mornings when you crave a super-satisfying egg sandwich — something more than your basic egg and cheese — but would prefer to add veggies rather than bacon, sausage, or ham? This sandwich is the solution. Layered with tangy goat cheese, a yolky fried egg, wilted spinach, and a touch of smoky red pepper sauce, it’s a vegetarian breakfast sandwich that hits all the right notes.

Give Your Egg Sandwich the Gift of Romesco

In case you’re not already familiar, romesco is a nutty red pepper sauce that hails from the Catalonia region of Spain. It has a silky texture that’s full of body and depth, masterfully walking the line between dip, sauce, and condiment. Of course, this makes it a natural fit for sandwiches.

If you’re up for it, you can make your own romesco sauce , or if convenience is the name of the game, simply grab a jar from the grocery store.

Read more: How To Make Romesco Sauce

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Vegetarian Breakfast Sandwich

Yield Serves 1

Prep time 5 minutes

Cook time 5 minutes to 7 minutes

• shellfish-free
• fish-free
• alcohol-free
• vegetarian
• peanut-free
• pork-free
• pescatarian
• sugar-conscious
• tree-nut-free
• soy-free
• red-meat-free

Per serving, based on 1 servings. (% daily value)

• Calories 408
• Fat 27.6 g (42.4%)
• Saturated 6.7 g (33.4%)
• Carbs 26.9 g (9.0%)
• Fiber 3.2 g (13.0%)
• Sugars 1.2 g
• Protein 15.2 g (30.4%)
• Sodium 395.9 mg (16.5%)

Ingredients

• 1 1/2 tablespoons

  fresh goat cheese

• 1

  English muffin

• 1 tablespoon

  plus 1 teaspoon olive oil, divided

• 1 ounce

  baby spinach

• Kosher salt

• 1

  large egg

• 1 tablespoon

  romesco sauce (store-bought or homemade )

Instructions

1. Let 1 1/2 tablespoons goat cheese sit at room temperature to soften while you toast the English muffin.

2. Split 1 English muffin in half horizontally and toast until light golden brown. Spread the goat cheese on the cut sides of the muffin.

3. Heat 1 teaspoon of the olive oil in a small skillet (preferably nonstick) over medium heat until shimmering. Add 1 ounce baby spinach and a pinch of kosher salt. Cook, stirring occasionally, until wilted, 1 to 2 minutes. Transfer to a plate and wipe the skillet clean.

4. Heat the remaining 1 tablespoon olive oil in the same skillet over medium-high heat until shimmering. Crack 1 large egg into the skillet, season with a pinch of salt, and cook undisturbed until the whites are crispy and golden-brown on the edges and set, and the yolks are runny, 2 to 4 minutes.

5. Slide the egg onto the bottom half of the muffin. Top with the spinach and 1 tablespoon romesco sauce. Close the sandwich with the tap half of the muffin. Gently press down on the sandwich to compact slightly.

Kelli Foster

Food Editor, Plan & Prep

Kelli is the Food Editor for Plan & Prep content for Kitchn. She's a graduate of the French Culinary Institute and author of the cookbooks, Plant-Based Buddha Bowls , The Probiotic Kitchen , Buddha Bowls , and Everyday Freekeh Meals . She lives in New Jersey.

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Source : food