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.
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!
Want to poach an egg? Try these resources.
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.