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Cooking 101
Avocado toast is a perfect way to start the day, or a nutritious mid-afternoon boost. Doctoring it up with some savory, creamy Romesco and a lacy, crispy fried egg makes it feel like less of a snack and more of a MEAL.
Chef Tip: Frying an egg with a dash of water in a covered skillet cooks it with heat from the pan and a little steam. This gets you a super crispy white but also cooks the yolk a bit. It's a great cooking hack!
2 slices of multigrain bread, toasted
1 ripe avocado, sliced
Haven's Kitchen Red Pepper Romesco
Microgreens or fresh parsley, chopped
Butter
2 eggs
Red pepper flakes
Maldon or other flaky salt
While the bread is toasting, slice your avocado, and chop your greens
Fry the egg by melting butter in a skillet, adding the egg and a pinch of salt, then adding a splash of water. Cover the pan and let it cook until the white is crispy and the yolk is starting to set, about 4 minutes
Top your toast with a squeeze of Romesco, slices of avocado, greens, an egg, red pepper flakes, and salt
A smoky Spanish sauce with flame-kissed piquillo peppers, tingly Calabrian chilies, creamy roasted almonds, and sweet caramlized garlic. Drizzle it on…
This recipe is also great with our Herby Chimichurri sauce.
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