The Ultimate 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
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
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
Serves1
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
Let 1 1/2 tablespoons goat cheese sit at room temperature to soften while you toast the English muffin.
Split 1 English muffin in half horizontally and toast until light golden brown. Spread the goat cheese on the cut sides of the muffin.
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.
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.
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.