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.
Key Ingredients & Cookware I used in this Recipe:
MY SWISS DIAMON FRYING PANS
EXTRA VIRGIN OLIVE OIL
SPANISH SEA SALT
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Watch the Video Below on How to Make this Spanish Hangover Breakfast
Spanish Hangover Breakfast | Catalan Tomato Bread with Scrambled Eggs
Ingredients
- 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
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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
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Crack 6 eggs into a large bowl, season with sea salt & black pepper, whisk together until well combined
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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
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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!
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Philip Gomez
Hello, Señor. With the spread of these videos teaching people how to cook I noticed a contradiction. Health authorities keep telling us that chicken (also eggs) should be well cooked. I have seen recipes where chicken is said to be cooked for a little as 2o min or thereabouts. I gave feedback to this and they insisted is the correct cooking time. What is you stand on this?
01 . Jan . 2021Spain on a Fork
I think chicken should be well cooked, no pink in the inside, as for eggs, I like the egg whites fully cooked through, but with the yolks still creamy, much love 🙂
02 . Jan . 2021Ryan
If you don’t have fresh tomato would you recommend substituting tomato sauce from a can, sun-dried tomatoes, or just make it without tomato?
01 . Jan . 2021Spain on a Fork
You can just spread a little canned tomato sauce on the bread, without the tomato the dish does not taste the same 🙂 much love
01 . Jan . 2021