Recipe for bacon and egg tartine
Offer my husband Ted a green salad for lunch, with some sliced hard-boiled egg, and -- sweet guy that he is -- he'll say yes, that's fine, even if he means is that all we're having for lunch? Offer him that same salad atop a crispy slice of bread with some bacon embedded in it, and he'll say Mmmmm! And who wouldn't, really? Tartine is the French name for an open-faced sandwich. This bacon and egg tartine starts with a slice of rustic or sourdough bread, one with a close grain and not many holes. A panini press makes quick work of melding the bacon and bread together; if you don't have a press, use a stovetop grill pan with a second heavy frying pan on top. A dressed green salad and sliced egg complete the tartine, making it the perfect meal for brunch or lunch. (I know some of you might go ahead and eat the bacon bread on its own. And who wouldn't, really?)
Bacon and egg tartine
Serves 2; can be multiplied.
2 slices of rustic or sourdough bread
1 tsp olive oil
4-6 slices of center-cut bacon
A large handful of mixed salad greens
1 hard-boiled egg, sliced
For the vinaigrette:
1 Tbsp Dijon mustard
1-1/2 tsp agave nectar
3 Tbsp balsamic vinegar
3 Tbsp extra virgin olive oil
1/4 tsp kosher salt
1/4 tsp black pepper
Heat an electric panini press to high/sear, or heat a ridged grill pan on the stove top.
Paint one side of each slice of bread with olive oil, and set oiled side down on a plate. Top the dry side of the bread with 2-3 slices of bacon, in a single layer. Place the bread into the panini press, and close the press. Cook for 2-3 minutes, until the bacon is cooked but not overly crisp.
Place the vinaigrette ingredients in a small jar with a tight-fitting lid, and shake the jar until the dressing is emulsified (unified).
In a small bowl, toss the salad greens with just enough vinaigrette to moisten them. (You can save extra vinaigrette in the jar in the refrigerator.)
Set half of the greens on each slice of bread. Arrange slices of egg on top, and season lightly with salt and pepper. Serve immediately.
More recipes in The Perfect Pantry:
Baked egg with bacon, spinach and mushrooms
Deconstructed spinach salad on a whole wheat rice cracker
Asparagus, cheese and bacon pizza on a pita
Egg and cheese casserole with leeks, red pepper and bacon
Kale salad with mushrooms and mustard vinaigrette
Other recipes that use these pantry ingredients:
Bacon, egg and toast cups, from Steamy Kitchen
Egg and bacon French toast panini, from Panini Happy
Breakfast crostini with poached egg, wilted spinach, and bacon, from Eggs on Sunday
Arugula, bacon and Gruyere bread pudding, from Lottie + Doof
Poached egg on toast with chipotle mayonnaise, bacon and avocado, from Cookin' Canuck