Recipes
Herbed Ricotta and Poached Egg Tartine
Tartine sounds fancy but simply means “open-faced sandwich” in French. The key to these popular toasted versions is to use a good-quality rustic bread for best flavour and crunch.
Serves
4
Prep Time
15 min
Cook Time
5 min
Ingredients
Herbed Ricotta
- ½ cup (125 mL) ricotta
- 1 tbsp (15 mL) each finely chopped fresh parsley, basil and chives
- 1 clove garlic, minced
- ¼ tsp (1.25 mL) each salt and pepper
Tartine
- 2 tsp (10 mL) white vinegar
- 4 eggs
- 4 slices rustic French or Italian bread (about 1/2-inch/1 cm thick slices), toasted
- 1 ripe avocado, peeled, pitted and sliced
- 8 cherry tomatoes, quartered
- 4 tsp (20 mL) extra-virgin olive oil
- ¼ tsp (1.25 mL) flaked sea salt
Instructions
Herbed Ricotta
- Step 1
Stir together ricotta, parsley, basil, chives, garlic, salt and pepper. Set aside.
Tartine
- Step 1
Fill saucepan with enough water to come 3 inches (8 cm) up side; heat to gentle simmer. Stir in vinegar. Break cold egg into small dish or saucer; holding dish just above simmering water, gently slip into water. Repeat with remaining eggs. Cook in barely simmering water until whites are set and yolks are cooked as desired, about 3 to 5 minutes. Remove eggs with slotted spoon. Drain well on paper towel.
- Step 2
Meanwhile, spread Herbed Ricotta over toasted bread. Top with avocado and tomatoes. Arrange poached eggs over top. Drizzle with olive oil and sprinkle with salt.
Tips
- Substitute your favourite herbs in the ricotta; try tarragon, cilantro or mint.
- If desired, substitute fried eggs for poached eggs.
Nutrition Facts
Per serving | |
---|---|
Calories | 360 |
Fat | 20 g |
Saturated Fat | 6 g |
Trans Fat | 0 g |
Carbohydrate | 29 g |
Fibre | 3 g |
Sugars | 1 g |
Protein | 15 g |
Sodium | 200 mg |