French Egg and Tomato Breakfast Tartine with Lovage recipe
|Prep time||5 minutes|
|Cook time||10 minutes|
|Total time||15 minutes|
|Meal type||Breakfast, Snack|
|Allergy list||Egg, Milk, Wheat|
|Description||A Tartine is a French "open sandwich", similar to a Danish sandwich, but often served as an appetiser, although, French sandwich shops often serve large and very filling rustic versions!|
Please note: only the ingredient list has been updated, you will need to allow for different cooking times, temperatures and quantities in each step.
Wash and cut the tomatoes into thick slices, 2 to 3 slices per tomato, discard the ends - I usually save them in the fridge for soups and salsas.
Cut a knob of butter the size of a walnut and heat it over a medium heat in a non-stick frying pan; when it is hot, add the tomato slices and fry until cooked for about 5 to 7 minutes.
Drain the tomatoes, and set to one side.
Wipe the pan with some paper towel and add a little more butter.
Fry the eggs on the hot butter to taste; meanwhile, toast the bread, butter and then cut in half, length ways, so you have long rectangular halves.
Cut one half into bread fingers, "soldiers".
Arrange the salad leaves on a plate and place the 3 pieces of toast on top of the leaves.
Put the cooked tomatoes on top of the toast, and then add the egg to sit on all 3 slices......season with salt and pepper, and scatter the chopped lovage over the top.
Arrange the dipping fingers (soldiers) on the side of the plate and serve immediately.
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