Tartine is just a fancy word for “open faced sandwich”, but “breakfast tartines” felt more exciting than writing a recipe for “scrambled eggs on toast”. This is a very adaptable recipe, so switch it up depending on what vegetables and cheese you have on hand. Spinach and cheddar instead of kale and goat cheese? Lovely. Chives instead of green onions? Of course. As long as it involves grilled bread and hot sauce, you’re in good shape.
Serves two, easily scalable.
- Olive oil
- 1/2 white or yellow onion, finely diced
- 1 garlic clove, minced
- Large handful of dinosaur kale leaves, stems removed, leaves thinly sliced
- Fine sea salt and freshly cracked black pepper
- Loaf of ciabatta or rustic bread
- 6 large eggs
- 1 tbsp heavy cream
- 2 green onions, thinly sliced
- 1/2 cup goat cheese
- Hot sauce
- Heat 1 tbsp olive oil in a large nonstick skillet over medium heat. Add the onion and saute until translucent, 2-3 minutes. Add the garlic and kale and a pinch of salt. Saute while using a spatula to “smash” the kale against the pan (this will help break down the leaves and make the kale less “kaley”). Saute until the kale is softened, 3-5 minutes. Turn off the heat, scrape the kale mixture onto a plate and set aside. Wipe out the skillet, return to the stove, and let the skillet cool for 5 minutes.
- While the skillet is cooling, make the grilled bread. Heat a grill pan over medium-high heat. Slice off a few slices of bread – depending on the size/shape of the bread (and how hungry we are), I normally want 2 slices per person. Brush the slices of bread with olive oil and grill for a few minutes per side. Set aside.
- Whisk together the eggs, heavy cream, 1/2 tsp salt, and several turns of freshly cracked black pepper. Add the eggs to the skillet and turn the heat back on, over medium-low. Use a rubber spatula to make continuous sweeping motions across the pan (envision a “figure 8” motion). Continue to use the spatula to push the eggs around the skillet until they’re fluffy and almost set. Remove from the heat and stir in the kale mixture, green onions, and goat cheese. The residual heat from the pan will finish cooking the eggs. Season with additional salt and pepper to taste. Spoon the egg mixture over the grilled bread, top with hot sauce, and serve immediately.