Hazelnut Romesco & Garlic Toast Recipe

Instructions

1. 1

   Prepare the Romesco Sauce

   In a dry skillet over medium heat, toast the hazelnuts until golden brown, about 5-7 minutes. Let them cool, then roughly chop.

2. 2

   Roast the Peppers

   On an open flame or under a broiler, char the red bell peppers until blackened all over. Place them in a bowl, cover with plastic wrap, and let them steam for 10 minutes. Once cool, peel off the skins and remove the seeds.

3. 3

   Blend the Sauce

   In a food processor, combine the toasted hazelnuts, roasted peppers, garlic, olive oil, red wine vinegar, smoked paprika, salt, and black pepper. Blend until smooth and adjust seasoning to taste.

4. 4

   Poach the Eggs

   In a saucepan, bring water to a gentle simmer. Add a splash of vinegar (optional). Crack each egg into a small bowl and gently slide them into the water. Poach for about 3-4 minutes or until the whites are set but yolks are still runny. Remove with a slotted spoon.

5. 5

   Make the Garlic Toast

   Toast the bread slices until golden brown. While warm, rub one side of each slice with a cut garlic clove.

6. 6

   Assemble the Dish

   Spread a generous amount of hazelnut romesco on each toast. Top with poached eggs, and serve alongside mixed greens dressed with olive oil and vinegar.