Name: Spanish Hangover Breakfast | Catalan Tomato Bread with Scrambled Eggs Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Spanish
Ingredients: 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; 6 cage-free organic eggs; 2 cups fresh spinach (60 grams); Sea salt & black pepper, to taste

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

Scale

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

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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.