If you are craving a dish that effortlessly blends vibrant, fresh flavors with hearty comfort, then you absolutely must try the Spanish Hangover Breakfast | Catalan Tomato Bread with Scrambled Eggs Recipe. This delightful meal captures the essence of Spanish mornings in every bite, balancing the rustic charm of crispy, garlicky tomato-topped baguette with the creamy, fluffy scramble of fresh spinach eggs. It’s an easy-to-make breakfast that feels indulgent yet wholesome, perfect for a weekend brunch or whenever you want to treat yourself to something special and soul-satisfying.
Ingredients You’ll Need
The magic of this recipe lies in its simple, wholesome ingredients that come together beautifully to create layers of flavor, color, and texture. Each component plays an essential role from the fragrant garlic to the fresh tomatoes, making this dish feel fresh and perfectly balanced.
- Baguette: Use a fresh baguette for the ideal crispy, chewy base that soaks up all the flavors wonderfully.
- Cage-free organic eggs: The star of the scramble; fresh eggs provide richness and creaminess.
- Fresh spinach (60 grams): Adds vibrant color and a subtle earthiness that complements the eggs perfectly.
- Garlic cloves: Infuses the toast with a punch of aromatic depth that elevates every bite.
- Ripe tomatoes: The key to authentic Catalan tomato bread with their juicy, sweet, and tangy profile.
- Extra virgin olive oil (45 ml): Brings fruity richness and silky texture, essential for Mediterranean flavor.
- Sea salt & black pepper: Simple seasoning that enhances every ingredient naturally.
- Freshly chopped chives: The perfect fresh herb garnish for a mild oniony note and pretty green color.
How to Make Spanish Hangover Breakfast | Catalan Tomato Bread with Scrambled Eggs Recipe
Step 1: Prepare and Toast the Baguette
Start by cutting your baguette into 4-inch pieces and then slicing those pieces in half vertically, creating four open-faced toast bases. Toast these for about 3 minutes until the edges get delightfully crispy with a warm golden center. This step creates a perfect crunchy canvas for the toppings and keeps the bread from becoming soggy once you add the tomato and eggs.
Step 2: Whisk the Eggs
Crack six cage-free organic eggs into a large bowl and season generously with sea salt and black pepper. Whisk them energetically until the mixture is fully combined and slightly frothy—it’s this airiness that helps your scrambled eggs become wonderfully fluffy and light.
Step 3: Wilt Spinach and Cook the Scrambled Eggs
Heat two tablespoons of extra virgin olive oil in a nonstick frying pan over medium heat. Toss in two cups of fresh spinach, stirring it just until it wilts, which softens the leaves but keeps their beautiful green color. Pour in the whisked eggs and let them settle for about a minute before gently stirring every 30 seconds. This technique helps form large, luscious curds of scrambled eggs. After around 3 minutes, your eggs should be perfectly cooked—soft, creamy, and packed with that bright spinach flavor.
Step 4: Rub Garlic and Tomato on Toast, Assemble
Take three cloves of garlic, cut them in half, and lovingly rub them over the toasted bread—you want to infuse it with subtle garlicky aroma without overpowering. Then, rub ripe tomato halves over the surface until the bread absorbs all that juicy, tangy goodness. Season the toast with a pinch of sea salt and a gentle drizzle of extra virgin olive oil. Finally, pile on your scrambled spinach eggs and sprinkle with freshly chopped chives. That’s it! You’ve just made an incredible Spanish Hangover Breakfast | Catalan Tomato Bread with Scrambled Eggs Recipe ready to enjoy.
How to Serve Spanish Hangover Breakfast | Catalan Tomato Bread with Scrambled Eggs Recipe
Garnishes
For an appealing finish, sprinkle more freshly chopped chives or even a touch of smoked paprika for a bit of warmth and color. A few torn fresh basil leaves or a scatter of microgreens can also add an elegant touch if you’re serving guests.
Side Dishes
This breakfast pairs beautifully with a small side salad of crisp arugula or sliced avocado for creaminess. A simple plate of roasted potatoes or grilled mushrooms brings extra heartiness without overshadowing the main flavors.
Creative Ways to Present
Serve this dish on a rustic wooden board with the toast arranged in a fan shape, adding a small bowl of olives or pickled vegetables on the side for authentic Spanish flair. For a brunch party, consider plating individual open-faced toasts topped with scrambled eggs in mini cast-iron skillets for that crowd-pleasing charm.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the scrambled eggs and tomato bread separately in airtight containers in the refrigerator. This helps maintain the textures without the bread becoming too soggy or the eggs drying out.
Freezing
While scrambled eggs aren’t ideal to freeze due to texture changes, you can freeze the toasted baguette pieces without toppings. Simply toast as directed, cool completely, and freeze in ziplock bags for up to one month.
Reheating
To reheat, gently warm the scrambled eggs in a pan over low heat with a splash of olive oil, stirring carefully to restore creaminess. Toast the baguette in a toaster or oven to regain crunchiness before assembling the dish once more.
FAQs
Can I use other types of bread instead of baguette?
Absolutely! While a baguette is traditional for Catalan tomato bread, rustic sourdough or ciabatta work just as well, especially if you like a denser texture.
Can I substitute spinach with another green?
Yes, kale, Swiss chard, or even arugula can replace spinach depending on your preference, though keep in mind their flavors and textures differ a bit.
Is this recipe suitable for a vegan diet?
Since it contains eggs, it’s not vegan, but you could try scrambled tofu with the same seasonings as an alternative to replicate the dish’s essence.
How do you keep eggs fluffy when scrambling?
Whisk eggs well before cooking and stir gently during cooking at a medium heat to avoid breaking the curds up too much, creating those lovely big chunks.
Can I add cheese to this recipe?
Definitely! A sprinkle of manchego or crumbled feta adds a delightful salty tang that pairs perfectly with the tomato and eggs.
Final Thoughts
This 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 simple enough to make any day but special enough to impress family or friends without fuss. If you want to brighten your mornings with vibrant Mediterranean flavors and nourishing ingredients, give this recipe a go—you might just discover your new favorite breakfast!
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 hearty Spanish hangover breakfast featuring crispy Catalan tomato bread topped with fluffy scrambled eggs and fresh spinach, perfectly seasoned with garlic, olive oil, and chives. This recipe delivers a deliciously comforting start to the day with simple, fresh ingredients.
Ingredients
Bread and Toppings
- 1 baguette
- 3 cloves garlic
- 2 large ripe tomatoes
- Sea salt, to taste
- 3 tbsp extra virgin olive oil (45 ml), divided
- Handful freshly chopped chives
Eggs and Spinach
- 6 cage-free organic eggs
- 2 cups fresh spinach (60 grams)
- Sea salt & black pepper, to taste
Instructions
- Prepare the Bread: Cut the baguette into 4-inch (10 cm) pieces, then slice each piece in half vertically to create open-faced bread pieces approximately 4 inches long. Toast these on their cut sides for about 3 minutes until the edges are crispy and the centers are lightly golden.
- Whisk the Eggs: Crack the 6 eggs into a large bowl. Season with sea salt and black pepper to taste, then whisk thoroughly until well combined and slightly frothy.
- Cook the Spinach and Scramble the Eggs: Heat a nonstick frying pan over medium heat and add 2 tablespoons of extra virgin olive oil. After about 2 minutes, add the fresh spinach and stir to wilt it evenly in the olive oil. Once the spinach is wilted, pour in the whisked eggs. Allow the eggs to cook undisturbed for about 1 minute, then gently stir every 30 seconds to create large, soft curds. After a total of 3 minutes cooking time, the eggs should be perfectly set but still moist. Remove the pan from the heat and set aside.
- Prepare the Toast Toppings: Cut the 3 garlic cloves in half and rub the cut sides all over the toasted bread pieces to impart flavor. Next, rub the toasted bread with the fresh ripe tomatoes to coat the surface. Sprinkle lightly with sea salt and drizzle a small amount of extra virgin olive oil over each piece.
- Assemble and Serve: Top the tomato-rubbed toast pieces with the warm scrambled eggs and spinach mixture. Garnish generously with freshly chopped chives. Serve immediately and enjoy this savory Spanish breakfast.
Notes
- Use day-old baguette for better toasting results and texture.
- For a spicier kick, add a pinch of smoked paprika or chili flakes to the eggs before cooking.
- You can substitute fresh spinach with baby kale or arugula.
- For a vegan variation, replace eggs with scrambled tofu seasoned with turmeric and nutritional yeast.
- Serve with a side of Spanish cured ham (jamón) for added protein and authenticity.
