Description
A classic Spanish breakfast featuring crispy Catalan-style tomato-rubbed bread, topped with velvety scrambled eggs and fresh herbs. This Mediterranean-inspired dish is perfect for a hearty and flavorful start to your day.
Ingredients
Units
Scale
- 4 slices of rustic bread (such as ciabatta or sourdough)
- 2 ripe tomatoes
- 2 tablespoons olive oil
- 1 garlic clove, cut in half
- 1/2 teaspoon salt
- 4 large eggs
- 1/4 cup milk or heavy cream
- 1 tablespoon butter
- 1/2 cup fresh spinach, chopped
- 1/4 cup grated Manchego cheese (optional)
- Fresh chives, chopped (for garnish)
- Black pepper to taste
Instructions
- Prepare the bread: Toast the bread slices until golden brown and crispy. While warm, rub each slice with the cut side of the garlic.
- Tomato topping: Cut the tomatoes in half and rub them over the toasted bread, allowing the juices to soak in. Drizzle with olive oil and sprinkle with salt.
- Scrambled eggs: In a bowl, whisk eggs with milk (or heavy cream) until smooth.
- Cooking: Melt butter in a pan over low heat. Add the eggs and stir gently, cooking slowly until creamy. Stir in chopped spinach and grated Manchego cheese (if using) during the last minute.
- Assemble: Spoon the scrambled eggs onto the tomato-rubbed bread.
- Garnish: Sprinkle with fresh chives and black pepper. Serve immediately.
Notes
- For a more authentic touch, use rustic Catalan bread.
- Adjust the creaminess of the eggs by stirring them frequently over low heat.
- You can substitute Manchego cheese with Parmesan or feta for a different flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Brunch
- Method: Stovetop
- Cuisine: Spanish, Mediterranean
