Breakfast Mediterranean Spain
Spanish Tomato & Egg Breakfast Toast
Method
Toast the bread until golden and crisp.
Rub the warm toast lightly with the cut side of the garlic clove.
Grate the tomatoes into a small bowl, discarding the skin. Stir in the olive oil, a pinch of salt and black pepper.
Heat a non-stick skillet over medium heat and cook the eggs to your preferred level of doneness.
Spread the grated tomato mixture generously over the toast.
Top each slice with Serrano ham and two cooked eggs.
Sprinkle with smoked paprika and fresh parsley.
Serve immediately while the toast is still warm and crisp.
Chef's Tip
For the best flavour, use ripe tomatoes and grate them just before serving. To keep the toast crisp, spread the tomato mixture on top only when the eggs are ready.
Nutrition Facts
Per serving
360
Calories
22 g
Protein
19 g
Fat
25 g
Carbs
