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breakfast, Continental Breakfast or Spanish Breakfast?
Spain’s olive
oil industry is pushing for the Desayuno Español to join all
the other options in hotels and eateries not just nationally, but in wider
Europe and beyond.
What exactly
is a traditional Spanish breakfast? It goes without saying that olive oil
features. Fruit, dairy products, bread, tomatoes and coffee are other key
ingredients and they could also be accompanied by ham, sausages, honey, eggs
and nuts.
In reality,
many Spaniards skip breakfast or suffice with just a café con
leche or, at the most, some toast or yogurt. But around mid-morning we
usually take a breakfast break and then tuck into a small baguette drizzled
with olive oil – often rubbed with tomato and even garlic – along with a
filling of ham, cheese, tuna or chorizo, etc.
So the
concept is tied to reality, but will it catch on abroad?
Some of
Spain’s top chefs and nutritionists are helping promote the idea.
Here three
leading Spanish chefs propose their vision of a nutritionally-balanced Spanish
Breakfast. Which one would you be more likely to order?
 |
| Alberto Chicote |
Alberto Chicote
- 7g EVOO
- 200ml water
- 100g of orange
- 30g Jamón Ibérico (a traditional, high quality cured ham)
- 10g honey
- 40g toasted farmhouse bread
- 40g fresh cheese
- Red tea
 |
| Adolfo Muñoz |
Adolfo Muñoz
- 9g EVOO
- 500ml water with fresh lemon or lime juice
- a pear
- a kiwi fruit
- low-fat yogurt
- a tomato
- 20g Jamón Ibérico (Spain’s high quality cured ham)
- 30g wholemeal bread
| Paco Roncero |
Paco Roncero
- 5g EVOO
- 350ml water
- 20g ham
- 50g tomato
- 40g of white or wholemeal toast
- low-fat yogurt
- 200ml orange juice
- Red tea
Source: Julie
Butler published on April 27,2011
