Monday, 28 November 2016

Spanish Tomato Breakfast Toast

Hardly a recipe and is something you can quickly through together, I really wanted to share a breakfast that I''ve been eaten most this month: Spanish Tomato Breakfast Toast. You have probably seen some snaps on my Instagram, but there is something moerish about about the tomato and garlic  on top of warm toasted bread. My only rule for this, is to let the tomatoes stand for the required time, as ice cold tomotates on toast is not good. I also like this breakfast as it's good for you, Shelina Permalloo, winner of Masterchef, who also lost an amazing 3 stone, states that this recipe is 140 calories per serving. Wonderful.

3 plum tomatoes
1 small garlic clove, peeled
1 tbsp olive oil
pinch of salt 
2 sliced pumpernickel bread (I used bog standard brown) bread

Finely chop the tomatoes and garlic and place in a bowl. Stir in the olive il and salt, then leave to stand for around 15 minutes. Drain off some of the excess juice from the tomato mixture before you serve it.

Warm or toast the bread slices, top with the tomato mixture and eat straight away.

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