June 8, 2016

Eggs Romesco



This is my answer to Eggs Benedict. In other words ...  what to do if you want a special breakfast but don't have any lemons on hand and spy a lonely jar of pimentos in the cupboard. Romesco sauce is Spanish in origin but is composed of nuts, roasted red bell peppers, olive oil, and garlic. This is my version of a Romesco sauce, minus the nuts, featuring the aforementioned pimentos, which are sweeter and not at all spicy. BTW this sauce is a killer (healthy) dip as well.

EGGS ROMESCO

Ingredients:

4 large eggs
4 generous slices of cheddar cheese
4 large slices of sourdough or ciabatta bread
1 cup of baby arugula
2 large tomatoes sliced
2 tbsp margarine or butter

Sauce -

4 oz jar of sliced pimentos
1/4 c-1/2 c of olive oil (depending on how thick you want the sauce)
1 clove of garlic
1 tsp sea salt
1 tsp freshly cracked pepper

1. To make the sauce, put the pimentos (including the liquid), olive oil, garlic, sea salt and pepper in a blender of food processor and mix until smooth.
2. Toast bread well on both sides.
3. As the bread is toasting, melt butter/margarine in a large skillet over medium heat.
4. Crack the eggs over the skillet and fry 2 minutes on both sides (eggs must be runny).
5. While the eggs are frying, place toasted bread on platter, with cheese slices on top. Put in the microwave on high for about 15 seconds until the cheese is melted or under a broiler.
6. Once the cheese is melted, layer with baby arugula, then tomato slices.
7. Place fried egg on top of the tomato then spoon romesco sauce on top.  Ravish with a knife and fork!

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