Egg salad is fine, but it can be heavy and takes a lot more time to make than this easy egg tartine. What’s a tartine? It’s just a fancy way of saying open faced sandwich. Before I knew it, I had plowed through a dozen eggs eating this sammie for breakfast, brunch, lunch and even for dinner one night. Yes, I believe this egg tartine is just that addicting.
This egg tartine starts with boiled eggs, much like the old egg salad. Rather than boiling them to “hard” status, with that mysterious green hue, the best way for these eggs to be cooked is just short of that status. You still want them to hold together when you cut them, but by leaving them just a bit softer in the middle you get a richer tasting egg and they look a whole lot prettier (don’t they?).
There’s also no mayo on this, which helps to lighten things up quite a bit. The crunchy French bread gets a coating of unfiltered olive oil and a nice sear on a grill pan. This still gives you that toasty crunch but leaves lots of soft bread to soak up all the juices from those beautiful summer ripened tomatoes that alternate for space on the top of the tartine.
The tomatoes are prepared simply by chopping them and topping the bread with them. You really don’t need much to make a summer tomato taste good. But these then get a sprinkle of crunchy sea salt, a few grinds of black pepper and just a bit of freshly chopped dill. (The dill is a great pairing with the eggs too.)
Just to round things out, I serve this egg tartine with a handful of mixed greens and red onion. Rather than adding a heavy dressing, I sprinkle some white balsamic (regular balsamic works too) over the greens. Don’t worry about the vinegar pooling on the plate, the tangy vinegar gets soaked up by the crunchy French bread adding a subtly bright flavor to the tartine.
What are you waiting for? This ridiculously simple dish has such great flavor, I’ll bet that you polish off the entire loaf of bread eating these for breakfast, lunch and dinner.
- 3 Large Chicken Eggs
- 1 Loaf Crusty French Bread
- Unfiltered Olive Oil (or extra virgin olive oil)
- 1 - 2 Large Tomatoes (roughly chopped)
- Fresh Dill (chopped fronds only)
- Sea Salt
- Freshly Ground Black Pepper
- Salad Greens
- Sliced Red Onion
- White Balsamic Vinegar (or traditional balsamic vinegar)
- Place eggs in medium sized saucepan and fill with water until eggs are covered by 2 inches of water. The remove eggs from pan.
- Place pan over medium high heat and bring water to a boil.
- Carefully add eggs to pan and reduce heat so that water is barely boiling. Continue cooking eggs for 9 minutes.
- Remove eggs from pan and rinse under cool water. Peel eggs once they are cool enough to handle.
- Heat grill pan over high heat.
- Slice bread in half lengthwise in pieces that will fit into grill pan.
- Brush cut side of bread with olive oil.
- Once grill pan is hot place bread, oil side down, and cook until bread has slightly crisped and has nice grill marks on it. Remove from pan.
- Quarter the eggs and arrange them on the bread alternating with the chopped tomatoes.
- Top eggs and tomatoes with chopped dill, sea salt and pepper.
- Place egg tartine onto plate and add a handful of salad greens to the side. Top with sliced onions and a drizzle of balsamic vinegar.
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