CHRIS MASON PROVENCE BREADS & CAFE
The beauty of this tartine recipe is its simplicity. A tartine is an open-face sandwich, layered with a spread and a few other ingredients that is toasted or broiled. This tartine is topped with a sunny side up egg. We use local products that can be found at your local specialty grocery store or Farmers Market.
1 shallot, sliced thin
1 teaspoon minced chives
2 pieces smoked bacon, cooked and drained of excess fat
6 blanched, trimmed stalks of asparagus
2 ounces Noble Springs Dairy goat cheese
1 double thick slice Tuscan or other light airy bread
1 farm fresh egg
1 teaspoon unsalted sweet cream butter
Pinch of salt and pepper
Preheat oven to 475 degrees. Spread goat cheese evenly over the bread and sprinkle with chives. Layer shallots, asparagus and bacon on the bread. Bake in middle rack of oven for 5-6 minutes. While tartine is baking place 1 teaspoon of butter in a small nonstick pan on medium low heat. Let butter melt and gently crack the egg into the pan. Cook egg until white has set watching to make sure the flame isn't too high. Remove tartine from oven, garnish with sunny side up egg and mixed greens.
This tartine recipe makes 1 serving.