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Greatest plates · Breakfast
Pan con Tomate with Jamón and Soft-Boiled Egg
A protein-packed Spanish breakfast: crisp toasted bread rubbed with garlic and ripe tomato, draped with salty jamón serrano and topped with a jammy soft-boiled egg. Simple, generous and built around real protein.
Serves 4Prep 10 minCook 15 minBreakfastjamon-egg
Containsegg · gluten · pork
Protein 27%Carbs 32%Fat 41%
About 482 kcal a serve — 33 g protein, 38 g carbs, 22 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 4
Method
Boil the eggs
soft-boiledBring a saucepan of water to a rolling boil. Gently lower in the eggs and cook for exactly 6.5 minutes for a jammy yolk. Transfer to a bowl of iced water to stop cooking, then peel carefully.
In the saucepanEggs →
6.5 min, then ice bath
Prep the tomato
tomatoHalve the tomatoes across the equator. Set a box grater over a bowl and grate the cut sides down to the skin, discarding the skins. Stir a pinch of salt into the tomato pulp.
In the bowlTomato pulp →
grate, season
Toast the bread
toastToast the bread slices under a grill or in a hot dry pan until golden and crisp on both sides.
In the panToast →
golden both sides
Rub and dress
assembleWhile still warm, rub each toast firmly with a cut garlic clove, then spoon over the grated tomato and drizzle generously with olive oil.
On the boardAssemble →
garlic rub, tomato, oil
Top and serve
serveDrape the jamón serrano over the toasts. Halve each soft-boiled egg and place on top. Finish with a little flaky salt and a final drizzle of olive oil. Serve two toasts per person.
On the plateFinish →
jamón, egg, salt
Cook's noteUse the ripest tomatoes you can find — they carry the whole dish. For a cleaner yolk, roll the peeled egg gently before halving with a wet knife.
Estimated per serve
482 kcal · 33 g protein · 38 g carbs · 22 g fatestimates, within ~10%
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