Jammy Egg with Homemade California Avocado Romesco Sauce

HomeRecipesMeals & DishesAvocado ToastJammy Egg with Homemade California Avocado Romesco Sauce

Total Time: 27 min

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Cook Time: 7 min

Prep Time: 20 min

Nutrition Facts

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Nutrition information
per serving

Calories 1310

Total Fat 111g

Saturated Fat 17g

Trans Fat 0g

Polyunsaturated Fat 14g

Monounsaturated Fat 73g

Cholesterol 185mg

Sodium 2830mg

Total Carbs 69g

Dietary Fiber 17g

Total Sugars 13g

Protein 22g

Potassium 1546mg

Vitamin A 354 mcg; Vitamin C 238 mg; Calcium 435 mg; Iron 7 mg; Vitamin D 1 mcg; Folate 332 mcg; Omega 3 Fatty Acid 0.85 g

% Daily Value*: Vitamin A 40%; Vitamin C 260%; Calcium 35%; Iron 40 %; Vitamin D 6%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

We’re taking a classic breakfast avocado toast and enhancing it with a jammy egg and homemade romesco sauce! By adding fresh California avocados to the romesco, the sauce becomes even more creamy and flavorful. The avocado-romesco is a perfect pairing with the jammy egg. Each flavor layers upon one another for a delectable breakfast toast.

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Serves: 1

Ingredients
Instructions

California Avocado Romesco Sauce 2 roasted red bell peppers, skin and seeds removed 1/2 ripe, Fresh California Avocado, seeded and peeled 1/4 cup olive oil 1/4 cup cashews 2 Tbsp. white wine vinegar 2 garlic cloves 1 tsp. paprika 1/2 tsp. salt Jammy Egg with Homemade California Avocado Romesco Sauce 1 egg California Avocado Romesco Sauce (see make ahead recipe above) 1 slice of sourdough bread, toasted 1/2 ripe, Fresh California Avocado, seeded, peeled and sliced

California Avocado Romesco Sauce

Add all the ingredients into the food processor and blend until creamy.
Pour into a small bowl and set aside until ready to use.

Jammy Egg with Homemade California Avocado Romesco Sauce

Bring a saucepan of water to boil on high heat and add in the egg once water is boiling. Lower the heat to a gentle boil and cook for 7 minutes.
Remove the egg and place immediately in a bowl of ice water to chill for about 2 minutes.
Gently crack the egg on the top and bottom and peel the skin back. Set aside.
Add the romesco on top of the toast, then layer the avocado slices and finally place your jammy egg on top, whole or cut in half.

Variations: For meat lovers, add thick cut maple bacon.

Serving Suggestion: This breakfast pairs beautifully with a side of chia pudding for a sweet and savory breakfast combo. We recommend a coconut chia pudding with fresh strawberries.

Beverage Pairing: Warm mug of green tea and honey

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.