A tartine is simply the name for a French open-faced sandwich. You can top it with whatever sweet or savory flavor combinations you like, so the possibilities are endless. With smoked salmon on hand, I decided to make a nice savory breakfast tartine with smoked salmon, peppery baby arugula and creamy scrambled eggs all atop a toasted slice of country bread. This impressive breakfast or brunch dish comes together quickly and is great paired with a side of fresh fruit.
(To view this recipe, click on the blue title of the blog post above*)
Scrambled Egg, Smoked Salmon & Arugula Tartine
Ingredients:
- (2) thick slices of country bread
- 4 large eggs
- salt and pepper
- Baby arugula
- Smoked salmon, thinly sliced
Directions:
- Toast the bread in a toaster oven or in a 400 degree oven until crisp.
- Beat the eggs in a medium mixing bowl until fluffy, and season with ½ teaspoon of salt and a pinch of black pepper. Heat a large nonstick skillet over medium-low heat. Add in the eggs and with a rubber spatula, cook the eggs until set but still a bit runny. (Feel free to cook them longer if you don’t like runny eggs*)
- To assemble, top each slice of toasted bread with baby arugula, slices of smoked salmon and the eggs. Serve immediately.
Tagged: Arugula, bread, breakfast, brunch, eggs, French tartine, scrambled eggs, smoked salmon, tartine, toast
Leave a Reply