Tartines are open faced sandwiches and made with different types of ingredients to be enjoyed for breakfast, brunch, lunch or dinner!  When cooking for one or two these are perfect and filling for a satisfying meal that you can put together in a matter of minutes.  We are sharing simple to make recipes for different types of tartines topped with eggs prepared three different ways. Try all three tartines!

Egg Tartine with Spinach Artichoke Spread

Prep time: 10 minutes
Cook time: 4 minutes
Serves: 2 to 3

• 3 large eggs
• 3 tbsp (45 mL) milk
• 1 tbsp (15 mL) chopped fresh herbs (such as parsley, chives or basil)
• 1/4 tsp (1 mL) each salt and pepper
• 1 tbsp (15 mL) canola oil
• 2 to 3 slices sourdough bread, toasted

Spinach Artichoke Spread:

• 1/4 cup (60 mL) plain 2% Greek yogurt, softened cream cheese or sour cream
• 1/2 cup (125 mL) frozen chopped spinach, defrosted and squeezed dry
• 1/2 cup (125 mL) chopped drained canned artichoke hearts
• 1/3 cup (75 mL) shredded mozzarella cheese
• 2 tbsp (30 mL) mayonnaise
• 3 tbsp (45 mL) fresh grated parmesan cheese
• 1 small clove garlic, rasped (optional)

Egg Tartine with White Bean Hummus

Prep time: 10 minutes
Cook time: 4 minutes
Serves: 2

• 2 large eggs
• 1 tbsp (15 mL) canola oil
• 3 tbsp (45 mL) diced roasted red peppers
• Pinch each salt and pepper
• 2 slices marble rye or pumpernickel bread, toasted

White Bean Hummus:

• 1 cup (250 mL) cooked canned white beans (such as cannellini, kidney or navy beans)
• 2 tbsp (30 mL) canola oil
• 1 tbsp (15 mL) lemon juice
• 2 tbsp (30 mL) chopped fresh herbs (such as parsley, dill, basil or cilantro)
• 1 small clove garlic, rasped
• 1/4 tsp (1 mL) salt
• 1/4 tsp (1 ml) pepper

Egg Tartine with Spinach Ricotta Spread

Prep time: 5 minutes
Serves: 2

• 2 large eggs, hard cooked and peeled* or poached
• Pinch salt and pepper
• 2 tsp (10 mL) balsamic glaze or 1/2 tsp (2 mL) lemon zest
• 2 slices multigrain bread, toasted

Spinach Ricotta Spread:

• 1/2 cup (125 mL) ricotta cheese
• 1/2 cup (125 mL) frozen chopped spinach, defrosted and squeezed dry
• 2 tbsp (30 mL) grated Parmesan cheese
• 1 small clove garlic, rasped
• Pinch salt and pepper

Spinach Artichoke Spread: In a bowl, stir together yogurt and mayonnaise until smooth. Stir in chopped spinach, artichokes, mozzarella, parmesan and garlic, if using. Set aside.

In a bowl, whisk together eggs, milk, herbs, salt and pepper.  In a non-stick skillet, heat oil over medium heat. Pour in egg mixture and reduce heat to medium low. As eggs begin to set, gently move spatula across bottom and side of skillet to form large, soft curds.

Spread Spinach Artichoke Spread over toasted bread and spoon scrambled eggs over top. Sprinkle with more herbs if desired.

White Bean Hummus: In a food processor or food chopper pulse together beans, oil and lemon juice until smooth. Stir in herbs, garlic, salt and pepper. Set aside.

In a nonstick skillet, heat oil over medium heat. Crack eggs into skillet and fry until whites are set. Sprinkle with salt and pepper. Flip eggs and cook until yolks are still slightly runny or until desired doneness.

Spread White Bean Hummus over toasted bread and sprinkle with diced roasted red peppers. Top each piece of toast with a fried egg and garnish as desired.

Spinach Ricotta Spread: In a bowl, stir together ricotta, spinach, Parmesan, garlic, salt and pepper.

If using hard cooked eggs, slice and sprinkle with salt and pepper.

Spread Spinach Ricotta mixture over bread and top with eggs. Drizzle with balsamic glaze to serve.

*How to Hard Cook Eggs: Place eggs in a saucepan and cover with water. Bring to a boil; remove from heat, cover and let stand for 10 minutes. Run under cold water to cool and then when cool enough to handle peel eggs. If making ahead do not peel eggs and refrigerate for up to 1 week.

How to Poach Eggs: In a saucepan filled halfway with water, bring to a simmer; add 1 tbsp (15 mL) white vinegar. Crack egg into small bowl and lower gently into water. Poach for about 4 minutes or until desired doneness. Remove with a slotted spoon to paper towel lined plate.