Description
A simple and flavorful Spanish hangover breakfast featuring crispy toasted baguette rubbed with garlic and fresh tomatoes, topped with creamy scrambled eggs and sautéed spinach, finished with a drizzle of olive oil and fresh chives.
Ingredients
Scale
Bread and Toppings
- 1 baguette
- 3 cloves garlic
- 2 large ripe tomatoes
- 3 tablespoons extra virgin olive oil
- Sea salt & black pepper (to taste)
- Handful freshly chopped chives
Eggs and Vegetables
- 6 cage-free organic eggs
- 2 cups fresh spinach (60 grams)
Instructions
- Toast the Bread: Cut the baguette into 4-inch pieces and then slice each piece in half vertically. Toast each piece for about 3 minutes until crispy and lightly golden.
- Prepare the Eggs: Crack the eggs into a large bowl, season with sea salt and black pepper, and whisk until 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 spinach and cook until wilted. Pour in the whisked eggs and let them sit for about 1 minute. Stir every 30 seconds until cooked (about 3 minutes total). Remove from heat.
- Prepare the Toasted Bread: Cut the garlic cloves in half and rub them on the toasted baguette pieces. Rub fresh tomatoes over the toast and season with sea salt and a drizzle of olive oil.
- Assemble the Dish: Top the toast with scrambled eggs and sprinkle with freshly chopped chives.
Notes
- Use ripe tomatoes for the best flavor when rubbing onto the toast.
- Use fresh, cage-free eggs to enhance the taste and quality.
- Adjust seasoning of eggs and toast to personal preference.
- Serve immediately to enjoy the contrast of warm eggs and crispy toast.
