If you are craving a breakfast that feels like a warm hug from the heart of Spain, the Spanish Hangover Breakfast: Catalan Tomato Bread with Scrambled Eggs Recipe is exactly what you need. This delightful dish combines the rustic charm of toasted baguette rubbed with ripe tomatoes and garlic, layered with fluffy scrambled eggs brightened by fresh spinach and chives. Perfect for a weekend morning or anytime you want a satisfying start that’s full of flavor yet surprisingly simple to throw together, this recipe truly elevates humble ingredients into a beloved Spanish classic you’ll want to make again and again.
Ingredients You’ll Need
One of the best things about the Spanish Hangover Breakfast: Catalan Tomato Bread with Scrambled Eggs Recipe is how straightforward the ingredients are. Each element plays a distinct role, whether it’s adding freshness, crunch, or creaminess—bringing beautiful balance to your plate.
- Baguette: Choose a fresh baguette for that perfect crispy and slightly chewy toast.
- Eggs (6 cage-free organic): Rich and creamy eggs make the scramble luxurious and satisfying.
- Fresh spinach (2 cups, about 60 grams): Adds vibrant green color and a mild earthy note.
- Garlic (3 cloves): Rubbed onto the toast, it lends a subtle aromatic depth.
- Ripe tomatoes (2 large): For rubbing on the bread, they infuse juicy sweetness and natural acidity.
- Extra virgin olive oil (3 tablespoons): Drizzled over and used in cooking, it gives richness and ties the flavors together.
- Sea salt and black pepper: Essential seasonings for enhancing every ingredient’s flavor.
- Freshly chopped chives: A fragrant garnish that adds a mild oniony crunch to finish.
How to Make Spanish Hangover Breakfast: Catalan Tomato Bread with Scrambled Eggs Recipe
Step 1: Toast the Bread
Start by cutting your baguette into 4-inch pieces, then slice each piece in half vertically. Toast these bread slices for about 3 minutes until they become delightfully crispy and beautifully golden. This crispy base will soak in the delicious tomato and garlic rub and hold the soft scrambled eggs perfectly.
Step 2: Prepare the Eggs
Crack all six eggs into a large bowl, then season generously with sea salt and black pepper. Whisk everything together until you have a smooth, consistent mixture with a hint of airiness. This step is key to getting fluffy scrambled eggs that feel light yet indulgent.
Step 3: Cook Spinach and Scramble Eggs
Heat a nonstick frying pan over medium heat, then pour in 2 tablespoons of extra virgin olive oil. After the oil warms, add your fresh spinach and cook just until it wilts, which only takes a minute or two. Now pour in your beaten eggs and let them sit undisturbed for about 1 minute before stirring gently every 30 seconds. This slow, careful stirring creates soft curds without overcooking — about 3 minutes total then remove from heat.
Step 4: Rub Toast with Garlic and Tomato
Take your toasted bread and rub each piece with the cut side of the garlic cloves—this subtle aromatic trick transforms the toast. Next, rub fresh ripe tomatoes over the bread until juicy streaks appear. Finish with a sprinkle of sea salt and a light drizzle of extra virgin olive oil for that authentic Catalan flavor burst.
Step 5: Assemble and Garnish
Top each piece of tomato-rubbed toast with a generous portion of your scrambled eggs. To elevate the dish even more, sprinkle freshly chopped chives on top. The chives add a lovely hint of freshness and make this simple meal feel special and vibrant.
How to Serve Spanish Hangover Breakfast: Catalan Tomato Bread with Scrambled Eggs Recipe
Garnishes
To really make the dish pop, consider adding a few more fresh herbs like parsley or a light dusting of smoked paprika for a touch of warmth and color. A drizzle of high-quality olive oil right before serving will also enhance the flavor profiles beautifully.
Side Dishes
This Spanish hangover breakfast pairs wonderfully with crisp, refreshing sides like sliced avocados, a handful of olives, or even a small bowl of freshly sliced fruit. A bright citrus salad can perfectly cut through the richness and keep the meal balanced.
Creative Ways to Present
For a more festive presentation, serve the toast on rustic wooden boards or colorful ceramic plates. Adding colorful edible flowers or layering the scrambled eggs with roasted red peppers or sautéed mushrooms adds visual appeal and extra layers of flavor that your guests will admire.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (though it’s rare with this recipe), store the scrambled eggs and tomato bread separately in airtight containers. This keeps the toast from getting soggy and the eggs fresh for up to 2 days in the refrigerator.
Freezing
While the scrambled eggs don’t freeze well because of their texture, you can freeze the toasted bread without tomato rubbed on it. Toast it lightly after thawing to restore crispiness before assembling your breakfast.
Reheating
For best results, reheat the scrambled eggs gently in a nonstick pan on low heat, stirring occasionally to keep them creamy. Toast or re-toast the baguette pieces to crisp them back up before rubbing with fresh tomato and garlic again.
FAQs
Can I use a different type of bread?
Absolutely! While a baguette is traditional and offers the perfect crust, you can use any crusty bread, like ciabatta or sourdough. Just make sure it’s firm enough to hold the toppings without getting soggy.
Is it necessary to use cage-free organic eggs?
Not necessary, but highly recommended. Cage-free organic eggs tend to have richer flavor and better texture, which makes the scrambled eggs extra creamy and delicious in this recipe.
Can I add other vegetables to the scrambled eggs?
Definitely! Feel free to toss in finely chopped bell peppers, mushrooms, or onions when cooking the spinach to customize the dish to your liking.
What can I use if I don’t have fresh tomatoes?
Fresh tomatoes are key for that authentic Catalan taste, but in a pinch, you can use sun-dried tomatoes soaked in olive oil for a different yet delicious twist.
How spicy is this recipe?
This recipe is naturally mild and soothing, perfect for a hangover breakfast. If you’re craving a little heat, a pinch of smoked paprika or a few chili flakes sprinkled on top will add a gentle kick without overpowering the flavors.
Final Thoughts
There is something truly special about the Spanish Hangover Breakfast: Catalan Tomato Bread with Scrambled Eggs Recipe that makes it a beloved morning ritual in many Spanish homes. It’s comforting, vibrant, and full of personality — the kind of dish that turns simple ingredients into a feast that lifts your spirits no matter the mood. Give it a try for your next breakfast or brunch, and I promise you’ll fall in love with its effortless charm and remarkable taste.
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: Stovetop
- Cuisine: Spanish
- Diet: Halal
Description
A vibrant and comforting Spanish hangover breakfast featuring crispy toasted Catalan tomato bread topped with fluffy scrambled eggs and sautéed spinach. This dish combines fresh tomatoes, garlic, and aromatic chives with nutritious cage-free eggs, perfect for a flavorful morning meal for four.
Ingredients
For the Toast:
- 1 baguette
- 3 cloves garlic
- 2 large ripe tomatoes
- 1 tablespoon extra virgin olive oil (for drizzling)
- Sea salt (to taste)
For the Scrambled Eggs:
- 6 cage-free organic eggs
- 2 cups fresh spinach (60 grams)
- 2 tablespoons extra virgin olive oil
- Sea salt & black pepper (to taste)
- Handful freshly chopped chives
Instructions
- Toast the Bread: Cut the baguette into 4-inch pieces, then slice each piece in half vertically. Toast each piece for about 3 minutes until they are crispy and lightly golden brown.
- Prepare the Eggs: Crack the eggs into a large bowl, season with sea salt and black pepper, then whisk thoroughly until well combined.
- Sauté Spinach and Cook Eggs: Heat a nonstick fry pan over medium heat and add 2 tablespoons of olive oil. After 2 minutes, add the fresh spinach and cook until wilted. Pour in the whisked eggs, letting them sit undisturbed for about 1 minute. Stir gently every 30 seconds until the eggs are softly cooked, about 3 minutes total. Remove from heat.
- Prepare Tomato Bread: Cut garlic cloves in half and rub them onto the toasted baguette pieces to infuse a subtle garlic flavor. Next, rub the fresh ripe tomatoes over the toast, allowing the juices to soak in. Season the tomato-rubbed toast lightly with sea salt and drizzle with a little extra virgin olive oil.
- Assemble and Garnish: Top each piece of tomato bread generously with the warm scrambled eggs and sautéed spinach mixture. Finish by sprinkling freshly chopped chives over the top for a fresh, herbal note.
Notes
- Use ripe, juicy tomatoes for the best flavor on the tomato bread.
- For extra richness, add a knob of butter to the eggs while scrambling.
- This dish is best enjoyed immediately while the toast is crispy and the eggs are warm.
- You can substitute spinach with kale or arugula if desired.
- Adjust seasoning to taste, especially the salt levels on the tomato bread, as tomatoes vary in sweetness and acidity.
