Spanish Hangover Breakfast | Loaded with Goodness and Easy to Make
This Spanish Hangover Breakfast is the perfect dish for any occasion, but it´s extra special if the night before you had a bit too much fun. It´s loaded with flavors, super easy to make and it´s going to fill your body with so much goodness.
This hangover breakfast is basically Spanish tomato bread topped with scrambled eggs & spinach. Seriously folks, this simple dish packs some amazing flavors and it´s made with the most humble ingredients.
To make this dish, I used a baguette. You can use whatever bread you have on hand. But try to use baguette bread. As it gives this dish an incredible texture and flavor. I also used fresh bagged spinach, but you can use frozen spinach as well. Just make sure to thaw it out and drain any of the excess water in it.
TIPS & TRICKS to Make this Recipe: When you are making the scrambled eggs, you want to end up with big chunks of eggs. That way they easily sit on top of the tomato bread. The secret? When you add the eggs, let them sit for about 1 minute, then mix them every 30 seconds or so. Making sure not to overcook the eggs. Otherwise they get a rubbery texture. About 3 minutes is the ideal time on a medium heat.
If you´re not already subscribed to my youtube channel, become a subscriber and click on the bell icon to be notified everytime I release a new video.
Support Spain on a Fork. Get your Spain on a Fork T-shirt and other awesome Merchandise here.
Watch the Video Below on How to Make this Spanish Hangover Breakfast
Spanish Hangover Breakfast | Catalan Tomato Bread with Scrambled Eggs
- 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
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
Crack 6 eggs into a large bowl, season with sea salt & black pepper, whisk together until well combined
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
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!
Disclosure: At Spain on a Fork, we offer affiliate links to help you find what you need to re-create our recipes. If you like what we do, you can support us through our chosen links, which earn us a commission, but you still pay the same price. Learn more here.