My Favourite Spanish Breakfast

Pan Con Tomate y Aceite
Pan Con Tomate y Aceite

A beautiful sunny, Sunday morning.  All the more surprising because it´s the penultimate day of January.  But just warm enough to brew a pot of coffee while I feed the dogs and get myself a little breakfast sorted out before Big Man and I head off for a walk.  It´s been dry for two days with rain before that.  Perfect weather for heading up the mountain and looking for wild asparagus.  I have to confess I´m not the biggest fan of these beautiful fronds.  Although I love strong flavours, they´re just too bitter for me.  But Big Man loves a little tortilla made from these for a light supper and I enjoy a simple poached egg on toast – so everyone is happy and minimal cooking for those evenings when you just don´t fancy spending time at the stove.

I do enjoy my breakfast.  I don´t go all faint and feeble if I miss out on it, but my favourite quick and easy breakfast here in Spain is fresh bread, drizzled with olive oil (from our olives if I´m lucky) with crushed fresh tomato and seasoned with sea salt and a good grind of pepper.  All you need to do with the tomato is blitz a ripe tomato with the hand blender – remove the skin or not, your choice and that´s it.  It´s usually tastier in summer when the tomatoes have more flavour, but if I come across a gorgeous specimen outside of the warmer months, it´s earmarked for my breakfast.  If the bread is a little stale, it´s toasted  lightly on my griddle pan.  If I fancy some spice, it´s sprinkled with little fresh or dried chili at the end (not so Spanish), and if I´m extra hungry a few slices of jamon are added.  But the truth is, the simpler the better.

That´s not to say I don´t enjoy a Full English, or a Bacon Buttie when the mood strikes.  Come to think of it, a bowl of porridge in winter always goes down well too.

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6 thoughts on “My Favourite Spanish Breakfast

  1. I love the bread lightly toasted and to roast the crushed tomato (it brings out the flavor of the tomato) for a few under the broiler and then put together with just some pepper (salt is a no-no), but I take a raw clove of garlic cut in half and once I have toasted the bread under the broiler I rub the cut side of the garlic on the bread and its ready for the tomato….RaeDi

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