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Egg Tartines

Egg Tartines

Egg Tartines Egg Tartines

Egg Tartines

PREP TIME: 10 Minutes

COOK TIME: 4 Minutes

SERVES: 2

PREP TIME: 10 Minutes

COOK TIME: 4 Minutes

SERVES: 2

Egg Tartines

PREP TIME: 10 Minutes
COOK TIME: 4 Minutes
SERVES: 2

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!

Prep and cook time and serving amounts are for all three Tartine recipes.

Egg Tartine with Spinach Artichoke Spread

Ingredients

  • 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)
 

Preparation

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.

Tip: Substitute prepared Spinach or Artichoke Dip for the Spinach Artichoke Spread.

Per Serving (1/3rd recipe or 1 tartine): 490 calories, 24g fat, 7g saturated fat, 220mg cholesterol, 1040mg sodium, 400mg potassium, 47g carbs, 5g fibre, 4g sugars, 24g protein, vitamin A 31%DV, vitamin C 6%DV, vitamin K 156 µg, vitamin D 1 ug, calcium 300 mg, iron 22%DV and magnesium 70mg.


Egg Tartine with White Bean Hummus

Ingredients

  • 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) 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
 

Preparation

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.

Tip: Substitute prepared hummus for the White Bean Hummus.

Per Serving (1/2 recipe or 1 tartine): 460 calories, 28g fat, 3.5g saturated fat, 195mg cholesterol, 740mg sodium, 400mg potassium, 36g carbs, 7g fibre, 4g sugars, 16g protein, vitamin A 11%DV, vitamin C 25%DV, vitamin K 72 µg, vitamin D 0.8 ug, calcium 100 mg, iron 18%DV and magnesium 60mg.


Egg Tartine with Spinach Ricotta Spread

Ingredients

  • 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

Tip: Substitute other cooked vegetables such as sliced mushrooms, peppers or zucchini for the spinach in the spread.

 

Preparation

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.

  • For a 3-minute egg, the whites will be softly set and the yolk will be very runny, throughout.
  • For a 4-minute egg, the yolk will be softly set around the edge and thickened to a gel in the centre.
  • For a 5-minute egg, the yolk will be firm, throughout.

Per Serving (1/2 recipe or 1 tartine): 320 calories, 16g fat, 8g saturated fat, 220mg cholesterol, 680mg sodium, 350mg potassium, 22g carbs, 4g fibre, 5g sugars, 21g protein, vitamin A 46%DV, vitamin C 3%DV, vitamin K 146 µg, vitamin D 0.8 ug, calcium 350 mg, iron 18%DV and magnesium 70mg.   


Ingredients

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
Preparation

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.

Emily Richards
Recipe by

Emily Richards

Professional Home Economist

In Partnership With

DID YOU KNOW?

Bone is a living tissue, that is constantly renewing and repairing itself from everyday wear and tear.  However, like many nutrients, calcium is absorbed less effectively as we age. Try the Nutrient Calculator to see if you are getting enough bone building nutrients in your daily diet.

Nutritional Information

Osteoporosis Canada’s position on nutrition for healthy bones focuses on calcium and vitamin D while stressing a well-balanced diet which includes fiber and whole grains, vitamins and minerals and protein.

RECIPE TIP

For a 3-minute egg, the whites will be softly set and the yolk will be very runny, throughout.

For a 4-minute egg, the yolk will be softly set around the edge and thickened to a gel in the centre.

For a 5-minute egg, the yolk will be firm, throughout.

Spinach Artichoke Spread: Substitute prepared Spinach or Artichoke Dip for the Spinach Artichoke Spread.

White Bean Hummus: Substitute prepared hummus for the White Bean Hummus.

Spinach Ricotta Spread: Substitute other cooked vegetables such as sliced mushrooms, peppers or zucchini for the spinach in the spread.

 

DID YOU KNOW?

Bone is a living tissue, that is constantly renewing and repairing itself from everyday wear and tear.  However, like many nutrients, calcium is absorbed less effectively as we age.  Try out our calcium calculator to see if you are getting enough in your daily diet.

Nutritional Information (Per Serving)
* The percentage of calcium is based on the Osteoporosis Canada’s daily calcium requirement for people under 50 years of age of 1000 mg.

Osteoporosis Canada’s position on nutrition for healthy bones focuses on calcium and vitamin D while stressing a well-balanced diet which includes fiber and whole grains, vitamins and minerals and protein.
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