Spanish Breakfast: Churros, Magdalena, Tostadas & Tomato Compote
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A balanced meal acts as fuel and an instant energy booster. It is a meal that ends the overnight fast in a way that is appropriate. The significance of a filling breakfast has been emphasised by numerous experts and dietitians. Due to our busy schedules at work and elsewhere, however, many of us skip or neglect breakfast. It might not be possible to set aside time to make a scrumptious and costly breakfast. As a result, we've compiled five quick and easy Spanish breakfast recipes for you to try out in the morning. Consequently, if you're looking for a way to spice up your morning meal, these Spanish breakfast recipes are the ideal solution.

The general consensus when it comes to breakfast is "the more, the merrier." However, unlike other robust Spanish foods, breakfast in Spain is not generally a healthy menu. Simple and straightforward meals like omelettes, hot chocolate, orange juice, and others are common breakfast items in Spain.


Tostada con Tomate compote and olive oil and ham

           100ml milk

           200g flour

           8 g yeast

           1 egg

           50g butter

           70 g sugar

           2-3 tbsp oil for brushing

Method for Preparation:


Combine the butter, sugar, and eggs in a large bowl before adding the yeast and lightly combining everything. Add milk and flour to this mixture and stir until a dough ball forms. Once the dough ball has been made, wrap it with cling film and let it sit for 30 minutes to rest. Take the sticky dough and knead it for a few minutes on an oiled surface. Create little buns from the dough and let them rise for 15 minutes. After the buns have finished cooking, bake them for about seven minutes at 200 degrees in a preheated oven, remove them, spray them with oil, and re-insert them.


Heat up some Spanish olive oil in a frying pan. Add the slivered garlic and cook it over a high temperature. When it is nice and cooked, add the chopped tomatoes. If extra oil is required. Once the sauce has thickened, season with salt, pepper, and dry mixed herbs. Add malt vinegar as the mixture comes together. Take the entire mixture off the heat once it has been reduced, and your tomato compote will be ready.



          4 eggs

          135g sugar

           115g butter

         125g flour

           2g salt

           8 ml vanilla

          10 g lemon zest

           1 tbsp baking powder

           1 tbsp milk


In a large bowl, crack four eggs. Add the sugar, and whisk the mixture until thin ribbons form. When the batter is ready, pour the mixture into cupcake liners. To this mixture, add the melted butter and mix them thoroughly. Then, add the vanilla extract, milk, lemon zest, flour, baking powder, and salt. For 20 minutes, bake the mixture in a preheated oven set to 180 degrees. Lemon juice can be applied to the cupcakes.

Churros and Chocolate dip


           475ml water

           225g Butter

           60g sugar

           6g salt

           250g flour

           6 eggs

           sugar dust/roll


Put some water, salt, sugar, and butter in a saucepan. Heat the mixture. When the mixture begins to boil, add the flour and stir it in. Reduce the heat to low and continue mixing the mixture until a little ball of dough forms. It should be poured into a bowl to chill. Once it has cooled, add each of the six eggs one at a time and properly blend everything. Put a piping bag fitted with a star tip nozzle and this dough inside.

Once the ridges are nicely browned, remove the churros from the oil and place them on absorbent paper. Your churros are ready when you roll them in castor sugar.

Chocolate dip:

Take a sauce pan full of milk, sugar, and chopped chocolate, and place it in the oven to reduce until it is a decent thickness. At this point, your dip is ready. 

The best toasts in the world are definitely those with tomato compote, Magdalena, or lemon-flavoured cupcakes.