One of the great things about our vegetable glut is that we can return to one of our favourite Spanish breakfasts. We dream about this all winter, and once the glut is here, we eat this until we’re sick of the sight of tomatoes!
No jam or butter for us. No way. Fresh mollete, toasted (one of the great breads of Andalucia). Olive oil (Yunquera Gold – natch!). Chopped garlic. Sliced tomato. Both fresh from the garden. Salt and pepper. That’s it.
Casa Tyr breakfast
mollete, split and toasted
Yunquera Gold olive oil
1 ripe tomato, sliced
1-2 cloves garlic, chopped
salt and pepper
Drizzle the olive oil on the toasted mollete. Top with some of the chopped garlic, and sliced tomato. Sprinkle with salt and pepper to taste.