If you are craving a breakfast that feels like a warm morning hug, look no further than this Spanish Hangover Breakfast: Catalan Tomato Bread with Scrambled Eggs Recipe. It’s a vibrant, comforting dish that combines crispy toasted bread rubbed with garlic and ripe tomatoes, topped with fluffy, flavorful scrambled eggs and fresh greens. Each bite bursts with fresh Mediterranean flavors that not only revive your senses but also make your morning extraordinary. This recipe is a celebration of simple, quality ingredients working together to create something truly memorable and satisfying.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity. Every ingredient is essential, combining to bring texture, flavor, and vibrant color to your Spanish Hangover Breakfast: Catalan Tomato Bread with Scrambled Eggs Recipe. From the crispy baguette to the fresh tomatoes and creamy scrambled eggs, each component plays a starring role.
- Baguette: Use a fresh baguette for a perfect crunchy base that holds all the toppings.
- Cage-free organic eggs: These provide rich, fluffy scrambled eggs with unbeatable flavor.
- Fresh spinach: Adds a pop of color and a healthy, mild earthiness.
- Garlic cloves: Imparts a subtle aroma and depth when rubbed on toasted bread.
- Ripe tomatoes: Critical for that juicy, tangy, authentic Catalan tomato flavor.
- Extra virgin olive oil: Enhances richness and ties all the flavors together.
- Sea salt and black pepper: To taste—seasoning that elevates every element in the dish.
- Freshly chopped chives: Adds a gentle oniony bite and a lovely herbaceous finish.
How to Make Spanish Hangover Breakfast: Catalan Tomato Bread with Scrambled Eggs Recipe
Step 1: Toast the Baguette
Begin by slicing the baguette into 4-inch pieces, and then cut each piece vertically in half. Toast these until they turn crispy and lightly golden, about 3 minutes. This crunchy foundation is key, giving each bite the perfect texture contrast when paired with the soft eggs and juicy tomatoes.
Step 2: Whisk the Eggs
Crack the cage-free organic eggs into a large bowl. Season with sea salt and freshly cracked black pepper, then whisk thoroughly to combine. This simple step ensures your scrambled eggs will be light, fluffy, and perfectly seasoned.
Step 3: Cook the Spinach and Eggs
Heat a nonstick frying pan over medium heat and add 2 tablespoons of extra virgin olive oil. Once warmed, toss in the fresh spinach and cook just until it wilts, preserving its vibrant color and fresh taste. Pour in the whisked eggs and let them rest undisturbed for about one minute. Then, stir every 30 seconds for around 3 minutes, cooking the eggs gently until just set. Removing the eggs promptly will keep them silky and moist.
Step 4: Prepare the Toast
Slice the garlic cloves in half and rub each piece over the freshly toasted baguette. This simple act infuses the bread with a fragrant, mild garlic flavor. Next, rub the cut side of the ripe tomatoes over the toast, allowing their juice and pulp to soak into the warm crisp bread. Finish by seasoning with a sprinkle of sea salt and a light drizzle of olive oil.
Step 5: Assemble and Garnish
Top each piece of tomato-rubbed toast with a generous scoop of the fluffy scrambled eggs. Finally, sprinkle the freshly chopped chives over the top for a fresh, vibrant touch that ties the whole dish together beautifully.
How to Serve Spanish Hangover Breakfast: Catalan Tomato Bread with Scrambled Eggs Recipe
Garnishes
For a finishing flourish, additional fresh herbs like parsley or basil work wonderfully next to the chives. A light dusting of smoked paprika or a few shavings of manchego cheese can also elevate the dish with subtle smokiness or a salty kick.
Side Dishes
This breakfast shines when paired with fresh seasonal fruit or a simple green salad dressed with lemon and olive oil, adding brightness and balance. A cup of rich black coffee or freshly squeezed orange juice also complements these vibrant flavors perfectly.
Creative Ways to Present
Serve the Catalan Tomato Bread with Scrambled Eggs recipe on rustic wooden boards or colorful ceramic plates for an authentic Spanish feel. Layer the eggs with slices of avocado or some thin slices of cured ham for extra indulgence and variety in texture.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the eggs and toasted tomato bread separately in airtight containers in the refrigerator. This helps prevent sogginess and preserves the best texture when reheated.
Freezing
While freezing scrambled eggs is possible, it can affect texture, making them slightly rubbery. We recommend enjoying this dish fresh for the best experience. If needed, freeze the eggs but not the tomato toast for optimal quality.
Reheating
Reheat the scrambled eggs gently over low heat with a splash of milk or cream to restore creaminess. Warm the tomato bread separately in a toaster or oven to regain its crunch before assembling again.
FAQs
Can I use other types of bread instead of baguette?
Absolutely! While a baguette is traditional and offers the perfect crunch, rustic sourdough or country-style bread also work beautifully for this recipe. Just ensure it’s sturdy enough to hold the toppings.
Is this recipe suitable for picky eaters?
Yes, this dish is wonderfully adaptable. You can reduce or omit the garlic if preferred, and scramble the eggs plain without spinach. The fresh tomato and bread make it flavorful even in a simpler version.
Can I add other vegetables to the scrambled eggs?
Definitely! Mushrooms, bell peppers, or finely chopped onions sautéed with the spinach can add extra layers of flavor and nutrition. Just cook them until tender before adding the eggs.
What is the best way to ripen tomatoes for the recipe?
For the tastiest results, choose tomatoes that are deeply colored, slightly soft to the touch, and fragrant. If tomatoes are firm, leave them at room temperature for a day or two to ripen naturally.
How long will the assembled dish stay fresh?
Since the dish tastes best fresh, it’s ideal to enjoy it immediately after preparation. However, the components stored separately can remain fresh in the fridge for up to 2 days.
Final Thoughts
You really can’t go wrong with the Spanish Hangover Breakfast: Catalan Tomato Bread with Scrambled Eggs Recipe. It’s an easy-to-make, flavor-packed dish that feels like a celebration of simple, wholesome ingredients. Whether you’re recovering from a late night or simply want to treat yourself to something bright and satisfying, this recipe will quickly become one of your favorites. So go on, try it out and bring a little sunshine to your breakfast 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 flavorful Spanish hangover breakfast featuring toasted Catalan tomato bread topped with creamy scrambled eggs and fresh spinach, seasoned with garlic, olive oil, and chives. This simple yet satisfying dish captures authentic Catalan flavors and is perfect for a hearty morning meal.
Ingredients
Bread
- 1 baguette
Eggs and Vegetables
- 6 cage-free organic eggs
- 2 cups fresh spinach (60 grams)
- 3 cloves garlic
- 2 large ripe tomatoes
Seasonings and Oils
- 3 tablespoons extra virgin olive oil
- Sea salt & black pepper (to taste)
- Handful freshly chopped chives
Instructions
- Prepare the bread: Cut the baguette into 4-inch pieces and then slice each piece vertically in half. Toast each piece for about 3 minutes until crispy and lightly golden to create the perfect base for the toppings.
- Whisk the eggs: Crack the eggs into a large bowl, season with sea salt and black pepper, and whisk them thoroughly until combined and slightly frothy to ensure fluffy scrambled eggs.
- Cook the eggs and spinach: Heat a nonstick fry pan over medium heat and add 2 tablespoons of olive oil. After 2 minutes, add the fresh spinach and cook until it wilts. Pour the whisked eggs into the pan and let them set for about 1 minute before stirring gently every 30 seconds. Continue cooking for about 3 minutes until the eggs are softly scrambled, then remove from heat.
- Prepare the tomato bread: Cut the garlic cloves in half and rub the cut sides over the toasted baguette pieces to infuse them with garlic flavor. Then, rub fresh ripe tomatoes over the toast. Season with sea salt and drizzle with some extra virgin olive oil to bring out the authentic Catalan tomato bread taste.
- Assemble and garnish: Top each piece of tomato bread with a generous portion of the creamy scrambled eggs cooked with spinach. Finish by sprinkling freshly chopped chives on top for a fresh and aromatic touch. Serve immediately while warm.
Notes
- Use ripe tomatoes for the best authentic flavor in the Catalan tomato bread.
- To make the scrambled eggs fluffier, avoid overcooking and stir gently.
- For a vegan option, substitute eggs with tofu scramble and omit the chives if desired.
- Adjust seasoning with sea salt and black pepper according to your taste preference.
- Serve immediately to enjoy the best texture and freshness.
