During the weekend, breakfast is a time to slow down and enjoy – a much different scene than during the week when we are racing out the door. Sometimes it’s nice to find a weekend meal that’s not too complicated, but really hits the brunch spot inside all of us. This recipe for Breakfast Tartines is just that – easy to prepare and fills that morning comfort food need in all of us.
For these tartine’s, I start with a rustic slice of wheat toast and layer it with fresh garden produce like tomatoes and avocados. Then, I steam eggs in a skillet and layer them over the top. The final touch is fresh herbs and a hit of hot sauce for some morning heat — breakfast is served.
This recipe is so simple, let your kids help put it together and enjoy your morning. It’s a nice start to your weekend.
4 eggs, organic preferably
4 slices rustic wheat bread, sliced
1 heirloom tomato
fresh chives or other herbs
hot sauce, optional
1. In a saute pan over medium heat, add 1 tablespoon of butter. Add eggs and cook for 2 minutes. Add a little water to pan and cover with a lid for 1 1/2 minutes.
2. Toast sliced bread and butter it lightly. Slice tomato and layer it on top of bread.
3. Slice avocado in half and remove the seed. Dice avocado into chunks and layer it on top of tomatoes. Layer on freshly cooked eggs.
4. Cut chives over top of the eggs. Definitely don’t forget the hot sauce! Enjoy!