Posts Tagged ‘arugula’

Poached Egg & Prosciutto Tartine

September 15, 2010

Poached Egg and Prosciutto Tartine

I recently discovered the tartine while reading Dorie Greenspan’s new book, Around My French Table. After reading that it’s a nicely toasted slice of country bread topped with essentially whatever you’d like, I’ve become completely hooked on trying new variations!

My first tartine was this one I posted a few days ago. That same evening I made another tartine for dinner. This time featuring peppery arugula, salty prosciutto and a creamy poached egg. I’d eaten poached eggs, but never have I attempted to make one at home. I’ll admit. I was pretty intimidated.While I don’t know if this is a perfect poached egg, I do know that it was fantastic and creamy and worked beautifully when paired with the prosciutto and arugula.

Poached Egg and Prosciutto Tartine

If you want to make this at home, simply toast one side of a 1/4 inch slice of country bread. Top with 1/2 an ounce of prosciutto, a handful of arugula. I tossed mine in a little extra virgin olive oil and a dash of black truffle oil in a bowl prior to plating. I would prep all of this before you start poaching your egg. It will be a lovely little bed of goodness waiting for your perfectly (or near perfectly) poached egg!

Poached Egg and Prosciutto Tartine

Want to poach an egg? Try these resources.

How to Poach an Egg from Serious Eats.
Poach an Egg from CHOW.
Easy Poached Eggs from Simply Recipes.

Be brave!!. Worst case, it will not cook properly and you can simple fry up an egg instead. It would still be a lovely combination.

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Fresh Summer Tartine

September 11, 2010

Fresh Summer Tartine

Simple. Fresh. Delicious. Try this with your local farmers market produce! A variety of toppings would be wonderful! Play with your combinations. Can you imagine lovely, fall butternut squash in place of the tomatoes?!

Fresh Summer Tartine

Fresh Summer Tartine
Makes two tartines.

Handful of peppery, local arugula, hard stems trimmed
1 smallish fruity, local heirloom tomato, diced and put in a bowl
1 ounce of goat chevre (store bought)
2 1/3″ slices of fresh, local bread
(I used Country Levain from Bread & Cie)
1-2 tbsp good quality extra virgin olive oil
kosher salt & pepper

Drizzle your bread slices with a little olive oil and toast under broiler (or toaster oven) only on one side. While bread is toasting, season your tomatoes with a little salt and pepper. Toss and allow flavors to develop. Toss your arugula with a tiny bit of the extra virgin olive oil, just to barely coat.

Remove bread from oven. Divide goat chevre between the two slices and spread. Top with tomatoes and a little of the juices from bottom of the bowl. Drizzle a little extra virgin olive oil over the tomatoes. Top with arugula and enjoy with an icy, cold glass of sweet tea. Served in a mason jar, of course!

Fresh Summer Tartine

This was such a simple and deliciously satisfying light lunch. I just adore simple, fresh flavors without a lot of fuss. Allow your local produce to really shine! Always so much more flavorful than store bought produce from who knows where. If you haven’t tried out your local market yet, I encourage you to do so. You won’t regret it!