Spanish Hangover Breakfast | Catalan Tomato Bread with Scrambled Eggs
This Spanish Hangover Breakfast is about as good as it gets. Catalan Tomato Bread with Scrambled Eggs & Spinach. Packed with flavors and easy to make
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 baguette
- 6 cage-free organic eggs
- 2 cups fresh spinach (60 grams)
- 3 cloves garlic
- 2 large ripe tomatoes
- 3 tbsp extra virgin olive oil (45 ml)
- sea salt & black pepper
- handful freshly chopped chives
Instructions
- 1
Cut a baguette into 4-inch (10 cm) pieces, then cut each piece in half vertically to end up with 4-inch (10 cm) open faced baguette pieces, toast each one for about 3 minutes, you want the edges to be crispy and the center part with a light golden toast
- 2
Crack 6 eggs into a large bowl, season with sea salt & black pepper, whisk together until well combined
- 3
Heat a nonstick fry pan with a medium heat and add in 2 tablespoons extra virgin olive oil, after 2 minutes add in 2 cups of fresh spinach, mix with the olive oil so it easily wilts, once wilted add in the whisked eggs, let the eggs sit for about 1 minute, then mix every 30 seconds, this way you end up with big chunks of scrambled eggs, after a total time of 3 minutes the eggs should be perfectly cooked, remove the pan from the heat and set aside
- 4
Grab 3 cloves of garlic, cut them in half and rub all over the pieces of toast, then rub some fresh tomatoes over the toast as well, season the breads with a little sea salt and a kiss of extra virgin olive oil, top off with the scrambled eggs and sprinkle with freshly chopped chives, enjoy!