Romesco & Arugula Egg Bagel
The secret to this breakfast is the romesco sauce which can be quickly whizzed up in the blender. Spread a toasted Thomas’® Everything Bagel with cream cheese, add a tangle of arugula, a fried egg, and drizzle it all with the nutty romesco.
Total Time
30 minutes
30 min
Prep Time
20 minutes
20 min
Cook Time
10 minutes
10 min
Total Time
30 minutes
30 min
Prep Time
20 minutes
20 min
Cook Time
10 minutes
10 min
Ingredients
for 4 servings
Sandwiches:
- 4 oz cream cheese, room temperature
- 4 Thomas’® Everything Bagels, toasted and halved
- 2 cups arugula
- 2 tablespoons olive oil
- 4 large eggs
- salt, to taste
- freshly ground black pepper, to taste
Romesco Sauce:
- 5 jarred roasted red peppers
- ½ cup olive oil
- ½ cup toasted blanched almonds
- ⅓ cup fire-roasted canned tomatoes
- ¼ cup fresh parsley leaves
- ¼ cup toasted blanched hazelnuts
- ½ lemon, juiced
- 2 garlic cloves, peeled
- 1 teaspoon red wine vinegar
- 1 teaspoon salt
- ½ teaspoon smoked paprika
- ½ teaspoon red pepper flakes
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Preparation
- Make the sandwiches: Spread the cream cheese evenly onto the bottom half of each toasted Thomas’® Everything Bagel, then top with the arugula.
- Make the romesco sauce: In a blender, combine the red bell peppers, olive oil, almonds, tomatoes, parsley, hazelnuts, lemon juice, garlic, vinegar, salt, smoked paprika, and red pepper flakes. Blend for 5 minutes, or until smooth.
- Heat the olive oil in a medium skillet over medium heat until it shimmers. Crack the eggs into the oil, 2-4 at a time, depending on the size of the skillet. Fry the eggs for 6-7 minutes, until whites are cooked through and yolks are still runny. Season with salt and black pepper.
- Place a fried egg on top of the arugula for each sandwich. Spoon 1-2 tablespoons of the romesco sauce over each fried egg. Cover with the top half of each toasted Thomas’® Everything Bagel.
- Enjoy!