Go Back
+ servings

Spanish Hangover Breakfast | Catalan Tomato Bread with Scrambled Eggs

Course Breakfast
Cuisine Spanish
Prep Time 10 minutes
Cook Time 15 minutes
Servings 4
Author Albert Bevia @ Spain on a Fork


  • 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


  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!