A tartine is really just a fancy name for an open-faced sandwich. It sounds so much more elegant than sandwich, doesn't it? It seems fitting for this impromptu lunch we had this week. We were pressed into quick action by all the arugula rocketing up in our garden and the need to cut some before it bolted to seed. So we took great handfuls of arugula, fresh tender rosemary, and chives...
...chopped them all, sauteéd in a little butter, added an egg, and slathered it all over thick slices of toasted pepper and Asiago cheese bread. A little spicy andouille sausage rounded it out into a very nice lunch.
Here's a basic recipe, but it's a little silly to give a recipe for something so elemental. What do you have coming up in your garden that could work in this?
Also, we thought this could be a good idea for Sunday or Memorial Day brunch; set out two or three artisan breads and let everyone cut and toast their own. Then have cream cheese, marmalade, some cooked greens and cheese, sausage and scrambled eggs, and let your guest pile up tartines in their own creative ways.
Egg, Arugula, and Herb Tartine
Serves 1 for breakfast or lunch
2 thick slices of good bread
2 big handfuls fresh baby arugula
1 sprig tender rosemary
Several chive stalks
1 tablespoon butter
Salt and pepper
Toast the bread and scrape on a little butter. Roughly chop the herbs and arugula as the rest of the butter heats in a small heavy sauté pan. Sauté the herbs and greens for just about a minute or until slightly wilted. Add the egg and quickly cook over medium heat until barely scrambled around the greens.
Remove from the heat. Season with salt and pepper, pile on the toasted bread, and eat immediately.
Related: Breakfast Pizza
Originally published May 23, 2008.
(Images: Faith Hopler)