The Ultimate Vegetarian Breakfast Sandwich

updated May 27, 2021
Snapshot Cooking
Vegetarian Breakfast Sandwich

Good things happen when you layer your egg sandwich with goat cheese, wilted spinach, and romesco.

Serves1

Prep5 minutes

Cook5 minutes to 7 minutes

Jump to Recipe
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vegetarian breakfast sandwich on table
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.

Vegetarian Breakfast Sandwich

Good things happen when you layer your egg sandwich with goat cheese, wilted spinach, and romesco.

Prep time 5 minutes

Cook time 5 minutes to 7 minutes

Serves 1

Nutritional Info

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.