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

From the pantry, you'll need: bacon, egg, sliced bread, Dijon mustard, balsamic vinegar, agave nectar, extra virgin olive oil.

Serves 2; can be multiplied.

Ingredients

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

Directions

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.

[Printer-friendly recipe.]

More bacon and eggs:
Baked egg with bacon, spinach and mushrooms, from The Perfect Pantry
Egg and cheese casserole with leeks, red pepper and bacon, from The Perfect Pantry
Bacon, egg and toast cups, from Steamy Kitchen
Poached egg on toast with chipotle mayonnaise, bacon and avocado, from Cookin' Canuck

Bacon and egg tartine

From the pantry, you'll need: bacon, egg, sliced bread, Dijon mustard, balsamic vinegar, agave nectar, extra virgin olive oil.

Serves 2; can be multiplied.

Ingredients

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

Directions

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.

[Printer-friendly recipe.]

More bacon and eggs:
Baked egg with bacon, spinach and mushrooms, from The Perfect Pantry
Egg and cheese casserole with leeks, red pepper and bacon, from The Perfect Pantry
Bacon, egg and toast cups, from Steamy Kitchen
Poached egg on toast with chipotle mayonnaise, bacon and avocado, from Cookin' Canuck

Comments

this is perfect!
simple yet loaded with flavors.

Brilliant idea! Maybe I need to get a Panini press.

Beautiful recipe that's simple and tasty!

OH MAN!! I was drooling over the toasty bread photo before I even realized the bread had bacon in it! This just "upped the ante" on a BLT!!! or imagine these as mini ones (appetizer size) with a tomato/olive relish!!

I'm saying Mmmmm, too. In fact, I'm wanting this for today's lunch. I think I have some bread in the freezer ... or I could make a version using my Brazilian Un-Cheese rolls. ;-) Simple, but great and tasty concept, Lydia!

Shirley

Vanillasugar, you love bacon, so you will love this. The bacon bread really makes the dish.

Kalyn, we use our panini press for lots of non-sandwich things, like grilling shrimp and chicken breasts, and onion rings, when you want to make just one grilled onion. I'm a huge fan.

CJ, it looks fancy, too, but really is just a salad on toast!

Carol, the bacon bread is pretty addictive. I think it would be delicious with onion or tomato jam, too.

Shirley, any kind of sturdy bread will work, and there are so many gluten-free options for breads for those who don't want to make their own. Hope you give this a try.

Oh, MAN. Sign me up for this one. We enjoy our salads with bacon and egg but this is such a fun way to serve salad.

I LOVE the idea of grilling the bacon directly on the bread. You know I'm going to have to try this now!

Kellypea, I love the combination of tangy salad dressing and salty bacon and crispy bread. Oh, my. And this looks a little bit fancy, too.

Kathy, if it weren't for your blog, I might never have bought a panini maker. Now I can't imagine not having one!

Egg and bread - my two favorite foods. I'll bet that underused George Forman Grill would work nicely for this, too.

TW, would you believe I never jumped on the George Foreman craze? But I think any type of grill would work.

EAster brunch. I say!