Delectable Spanish Vegetarian Breakfast Platter: A Sensory Feast for the Eyes and Palate!
Discover a scrumptious, visually stunning Spanish Vegetarian Breakfast Platter that will tantalize your senses and impress your guests. This delectable dish combines mouthwatering flavors with an emphasis on textures and plating appeal for a truly cinematic dining experience. Try this recipe today and elevate your weekend brunches!
Allergens
Eggs, Nuts (Almonds)
Ingredients
- 4 large eggs
- 1 cup chorizo vegetarian sausage, sliced
- 1/2 cup shiitake mushrooms, sliced
- 1/2 cup Manchego cheese, grated
- 1/4 cup Kalamata olives, pitted
- 1/4 cup almonds, toasted and chopped
- 2 cups tomato, diced
- 1/2 loaf crusty Spanish bread, sliced
- 1/4 cup extra virgin olive oil
- Fresh parsley, for garnish
Instructions
- Preheat oven to 375°F (190°C). Slice the bread and place on a baking sheet. Drizzle with half of the olive oil and bake for 8 10 minutes or until golden brown. Set aside.
- In a non stick pan, cook the chorizo sausage slices over medium heat for 3 minutes. Add the shiitake mushrooms and cook for another 4 minutes, stirring occasionally. Remove from heat and set aside.
- In a separate pan, gently fry the eggs to your desired preference (over easy or sunny side up).
- On a large serving platter, arrange the toasted bread slices. Top each slice with equal portions of the chorizo sausage mixture, diced tomatoes, Manchego cheese, and a few olives.
- Place one fried egg on top of each slice, allowing the yolk to drip down the sides for an impressive presentation. Sprinkle almonds over the platter. Drizzle the remaining olive oil and garnish with fresh parsley. Serve immediately.
Chef’s Insight
For added flavor, drizzle the tomatoes with a splash of sherry vinegar before arranging on the platter.
Notes
To ensure even cooking, arrange bread slices close together on the baking sheet.