Spanish Hangover Breakfast

Ingredients:

• 1 baguette
• 6 cage-free organic eggs
• 2 cups fresh spinach (60 grams)
• 3 cloves garlic
• 2 large ripe tomatoes
• 3 tablespoons extra virgin olive oil (45 ml)
• Sea salt and black pepper, to taste
• A handful of freshly chopped chives

Instructions:

1. Prepare the Baguette:

   • Cut the baguette into 4-inch (10 cm) pieces, then slice each piece in half vertically to create open-faced pieces.
   • Toast each piece for about 3 minutes until the edges are crispy and the center is lightly golden.

2. Cook the Scrambled Eggs:

   • Crack the eggs into a large bowl. Season with sea salt and black pepper, then whisk until well combined.
   • Heat 2 tablespoons of olive oil in a nonstick fry pan over medium heat.
   • Add the spinach and sauté for about 2 minutes until wilted.
   • Pour in the whisked eggs. Let sit for about 1 minute, then gently stir every 30 seconds to create large chunks of scrambled eggs. Cook for about 3 minutes or until the eggs are cooked to your liking. Remove from heat.

3. Prepare the Toast:

   • Cut the garlic cloves in half. Rub the cut sides over the toasted baguette pieces.
   • Rub the ripe tomatoes over the toast, season with a little sea salt, and drizzle with a small amount of olive oil.

4. Assemble and Serve:

   • Top the toasted baguette pieces with the spinach scrambled eggs.
   • Garnish with freshly chopped chives.
   • Enjoy!