If you are searching for a comforting yet vibrant dish to brighten your morning, look no further than the Spanish Hangover Breakfast: Catalan Tomato Bread with Scrambled Eggs Recipe. This delightful breakfast brings together crispy toasted baguette smeared with ripe, juicy tomatoes and topped with perfectly creamy scrambled eggs and fresh spinach. The simplicity of the ingredients combined with their bold, fresh flavors creates an unforgettable way to start any day, especially when you want something both hearty and refreshing. Every bite is packed with warmth and the sunny spirit of Spain, making this recipe an instant favorite for anyone who loves a flavorful, satisfying breakfast.
Ingredients You’ll Need
To create this sunny Spanish breakfast, you’ll need just a handful of simple, wholesome ingredients. Each one plays a vital role: the crusty baguette adds crunch, fresh tomatoes bring juiciness and color, eggs provide creaminess and protein, and spinach adds a mild, fresh earthiness. Together, they make this recipe a nutritional and taste triumph.
- Baguette: Choose a fresh one with a crispy crust, perfect for toasting and holding all those delicious toppings.
- Cage-free organic eggs: For rich, creamy scrambled eggs that taste luxurious and wholesome.
- Fresh spinach: Adds vibrant green color and a mild, earthy flavor that complements the eggs beautifully.
- Garlic cloves: Rubbing the toast with garlic infuses it with subtle aromatic notes that elevate every bite.
- Large ripe tomatoes: Juicy and sweet, they bring freshness and a slight tang that defines Catalan tomato bread.
- Extra virgin olive oil: Drizzled on at the end, it adds fruity richness and a silky mouthfeel.
- Sea salt and black pepper: Essential seasonings that enhance each component without overpowering.
- Freshly chopped chives: For a delicate oniony finish and a pop of color.
How to Make Spanish Hangover Breakfast: Catalan Tomato Bread with Scrambled Eggs Recipe
Step 1: Toast the Baguette to Perfection
Start by slicing your baguette into 4-inch pieces, then cut each piece vertically in half. Toast these in a toaster or under a broiler for about 3 minutes until they turn crispy and golden. This crispy base is crucial because it holds all the juicy toppings without getting soggy, delivering a satisfying crunch with every bite.
Step 2: Prepare the Eggs
Crack six cage-free organic eggs into a large mixing bowl, then season generously with sea salt and black pepper. Whisk everything together until the mixture is smooth and a little frothy. This step ensures your scrambled eggs will be fluffy and well-seasoned.
Step 3: Cook the Spinach and Scramble the Eggs
Warm a nonstick frying pan over medium heat and add 2 tablespoons of extra virgin olive oil. After the oil heats up, toss in the fresh spinach and cook just until it wilts—this usually takes about a minute or two and keeps the spinach vibrant green. Next, pour in the whisked eggs. Let them settle for a minute before stirring gently every 30 seconds to create beautiful, soft curds. The eggs should take about 3 minutes to reach that perfect creamy texture. Once done, remove the pan from heat to avoid overcooking.
Step 4: Infuse the Toast with Garlic and Tomato
Take those toasted baguette halves and rub the cut sides of garlic cloves lightly over the warm crust. This simple technique imparts a subtle garlicky aroma that pairs beautifully with the topping. Next, quarter fresh large ripe tomatoes and rub the juicy flesh generously over the garlic-rubbed toast. Sprinkle with a pinch of sea salt and drizzle a little olive oil over the top to bring out the tomatoes’ natural sweetness and add a glossy finish.
Step 5: Assemble and Garnish
Now comes the fun part: pile the creamy scrambled eggs and spinach on top of your tomato-touched toasts. Finally, sprinkle freshly chopped chives over everything for a fresh, crisp onion-like punch and a burst of color. Dig in immediately while everything is warm and inviting.
How to Serve Spanish Hangover Breakfast: Catalan Tomato Bread with Scrambled Eggs Recipe
Garnishes
Sprinkle a few more chives or fresh herbs like parsley or basil to brighten up the plate visually and flavor-wise. For a touch of indulgence, grate some Manchego cheese lightly on top or add a few black olives on the side for a Mediterranean twist.
Side Dishes
This dish shines beautifully on its own but pairing it with a refreshing side can elevate your meal. Consider a crisp green salad tossed with lemon vinaigrette, roasted potatoes seasoned with smoked paprika, or even a light bowl of mixed fresh fruit to balance the savory richness.
Creative Ways to Present
For brunch guests, serve the Spanish Hangover Breakfast: Catalan Tomato Bread with Scrambled Eggs Recipe on a large wooden board for a rustic feel. Alternatively, build open-faced mini sandwiches using small baguette slices for a fun finger-food version. Adding edible flowers or a drizzle of balsamic glaze can also turn this humble breakfast into a stunning dish worth sharing on social media.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store the scrambled eggs and tomato bread separately in airtight containers in the fridge. The toast is best kept in a paper bag or loosely covered to retain some crispness, but avoid sealing it fully while warm to prevent sogginess.
Freezing
This breakfast is best enjoyed fresh, but you can freeze the scrambled eggs in small portions for up to a month. Avoid freezing the tomato bread, as it will lose its texture and freshness once thawed. When ready, thaw eggs overnight in the fridge.
Reheating
Reheat the eggs gently over low heat or microwave them covered to maintain their creaminess. Re-toast the bread slices in the oven or toaster to bring back their crispiness before assembling the breakfast again for the best experience.
FAQs
Can I use different bread instead of a baguette?
Absolutely! A rustic sourdough or country loaf works wonderfully, too. Just make sure it’s sturdy enough to hold the toppings without getting soggy.
Is there a way to make this recipe vegan?
You can swap the scrambled eggs for tofu scramble seasoned with turmeric and nutritional yeast, and use vegan butter or olive oil. The tomato bread remains the same and still delivers incredible flavor.
Can I prepare this breakfast for one person?
Yes, simply adjust the quantities accordingly. This recipe scales well, so making half or even a quarter is easy and delicious.
How important is the quality of the olive oil?
Very important! Using good quality extra virgin olive oil lends fruity, peppery notes and a silky texture that elevates the whole dish. It’s worth choosing a bottle you enjoy sipping on its own.
What drinks pair well with this breakfast?
Freshly squeezed orange juice, a strong Spanish coffee, or even a light sparkling wine make excellent companions to balance the rich and fresh flavors.
Final Thoughts
The Spanish Hangover Breakfast: Catalan Tomato Bread with Scrambled Eggs Recipe is one of those dishes that feels like a warm hug on a plate. It’s effortless to make, bursting with fresh flavors, and transforms simple ingredients into a show-stopping breakfast. Whether you’re recovering from a late night or simply craving something vibrant and delicious, this recipe has your back. Give it a try and share the sunshine of a Spanish morning with everyone at your table.
Print
Spanish Hangover Breakfast: Catalan Tomato Bread with Scrambled Eggs Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Frying
- Cuisine: Spanish
- Diet: Halal
Description
A vibrant and flavorful Spanish hangover breakfast featuring crispy Catalan tomato bread topped with fluffy scrambled eggs and sautéed spinach, infused with garlic and extra virgin olive oil for a deliciously simple start to your day.
Ingredients
Bread and Toppings
- 1 baguette
- 3 cloves garlic
- 2 large ripe tomatoes
- 3 tablespoons extra virgin olive oil
- Sea salt & black pepper (to taste)
- Handful freshly chopped chives
Eggs and Spinach
- 6 cage-free organic eggs
- 2 cups fresh spinach (60 grams)
Instructions
- Toast the Bread: Cut the baguette into 4-inch pieces, then slice each piece vertically in half. Toast each piece for about 3 minutes until crispy and lightly golden to create the base for the tomato bread.
- Prepare the Eggs: Crack the eggs into a large bowl, season with sea salt and black pepper, then whisk thoroughly until the mixture is smooth and combined.
- Cook Spinach and Scramble Eggs: Heat a nonstick fry pan over medium heat and add 2 tablespoons of olive oil. After about 2 minutes, add the fresh spinach and sauté until wilted. Pour in the whisked eggs and let them sit undisturbed for about 1 minute. Stir every 30 seconds, cooking for about 3 minutes total until the eggs are softly scrambled. Remove from heat.
- Prepare the Catalan Tomato Bread: Cut garlic cloves in half and rub them over the toasted baguette pieces to infuse flavor. Then rub the fresh ripe tomatoes over the toast until well coated. Season the tomato bread with sea salt and drizzle with additional olive oil.
- Assemble and Serve: Top the tomato bread with the warm scrambled eggs and sautéed spinach. Finish by sprinkling freshly chopped chives on top for a fresh, aromatic touch. Serve immediately for best taste and texture.
Notes
- Use ripe, juicy tomatoes for the most authentic and flavorful Catalan tomato bread.
- For a richer flavor, you can use homemade baguette or artisanal bread.
- If you prefer, add a pinch of smoked paprika or a dash of hot sauce to the scrambled eggs for an extra kick.
- Make sure not to overcook the eggs to keep them soft and creamy.
- This recipe serves 4 people as a satisfying breakfast or brunch.
