Herbed Ricotta and Poached Egg Tartine

Serves 4
Prep Time 15 min
Cook Time 5 min
Print Recipe
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.

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.

Paperclip IconTips

  • Substitute your favourite herbs in the ricotta; try tarragon, cilantro or mint.
  • If desired, substitute fried eggs for poached eggs.

Nutrition Facts

Per serving
Calories360
Fat20 g
Saturated Fat6 g
Trans Fat0 g
Carbohydrate29 g
Fibre3 g
Sugars1 g
Protein15 g
Sodium200 mg