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
Scale
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.
